Lentil Cauliflower Coconut Stew
A creamy, comforting one-pot stew featuring cauliflower, lentils, and coconut milk, seasoned with aromatic spices. Rich in plant-based protein, fiber, and healthy fats, it’s a wholesome, satisfying meal perfect for weeknight dinners or meal prep.
Equipment
- 1 large heavy-bottom pot
- 1 cutting board
- 1 knife
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 wooden spoon or spatula
Ingredients
- 1 tablespoon oil
- 2 medium onions diced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 inch fresh ginger grated
- 4 garlic cloves minced
- Pinch of salt
- Black pepper to taste
- 700 grams cauliflower cut into florets (about 1 medium head)
- 1 liter 4 cups vegetable stock
- 400 grams canned brown lentils drained and rinsed (or 100 g dry lentils, soaked)
- 400 milliliters coconut milk 1 can
- 100 grams baby spinach
- 1 lime sliced, for serving
Instructions
- Prepare the Aromatic Base: Begin by heating 1 tablespoon of oil in a large, heavy-bottomed pot over medium heat. Once the oil is warm, add 2 diced onions. Sauté the onions gently for about 5 minutes, stirring occasionally, until they become soft, translucent, and fragrant. This step unlocks the natural sweetness of the onions and forms a flavorful foundation for the stew.
- Toast the Spices: Sprinkle in ½ teaspoon each of ground coriander, ground cumin, and turmeric. Stir continuously for about one minute, allowing the spices to bloom and release their aroma. Toasting spices in hot oil at this stage deepens the flavor and ensures a warm, earthy base that will carry through the entire dish.
- Add Fresh Aromatics: Grate 1 inch of fresh ginger and mince 4 garlic cloves. Add both to the pot, stirring for another minute until fragrant. Be careful not to let the garlic burn; it should soften and meld with the spices, creating a rich, aromatic layer that enhances the stew.
- Season Thoughtfully: Add a pinch of salt and freshly ground black pepper to taste. This ensures that the stew is evenly seasoned from the beginning and that the flavors begin to meld as the cooking process continues.
- Incorporate the Cauliflower: Add 700 grams of cauliflower florets to the pot. Toss them gently with the onion and spice mixture until each floret is lightly coated. This allows the cauliflower to absorb the aromatic flavors and ensures every bite is seasoned evenly.
- Deglaze and Add Liquid: Pour in 1 liter (4 cups) of vegetable stock to deglaze the pot. Scrape up any browned bits from the bottom using a wooden spoon. These bits are packed with flavor and will enrich the stew. Stir to combine the stock evenly with the cauliflower and spices.
- Simmer Until Tender: Cover the pot and reduce the heat to low. Let the cauliflower simmer gently for 15–20 minutes, or until tender but still firm enough to hold its shape. If using dry lentils, add them at this stage so they cook along with the cauliflower and absorb the flavors.
- Add Lentils and Coconut Milk: Stir in 400 grams of drained canned lentils and 400 milliliters of coconut milk. Mix gently to combine, ensuring the coconut milk coats the lentils and cauliflower evenly. Simmer uncovered for 5–10 minutes to allow the flavors to meld into a creamy, harmonious consistency.
- Incorporate the Greens: Add 100 grams of baby spinach to the pot. Stir just until the leaves wilt and turn bright green. The spinach adds a fresh, vibrant contrast to the creamy coconut and hearty lentils.
- Adjust Seasoning and Taste: Taste the stew carefully and adjust seasoning as needed with additional salt or pepper. This step ensures that each bite is balanced and perfectly seasoned.
- Serve and Garnish: Ladle the stew into bowls and serve with a slice of lime on the side. Optionally, garnish with sliced hot peppers for extra heat. This stew pairs beautifully with steamed rice, quinoa, or fresh pita bread, making it a hearty, satisfying meal suitable for lunch, dinner, or meal prep.
Notes
- Use fresh, firm cauliflower for the best texture; softer or older cauliflower may become mushy during simmering.
- Canned lentils are convenient and quick, but rinsing them thoroughly removes excess sodium and improves flavor.
- Adjust the coconut milk according to your preference—more for a creamier stew, less for a lighter broth.
- The stew can be made spicier by adding fresh chili or red pepper flakes while cooking.
- This recipe works well with other vegetables like carrots, sweet potatoes, or bell peppers for variety.
