30-Minute Thai Coconut Curry Lentil Stew (Vegan)

Note: For vegetables, we used 1 cup snow peas, 1/2 cup kale, 1 cup broccoli florets, 1 cup Chinese eggplant, 1 carrot sliced, 1 pepper sliced, and 1 sweet potato diced.

Cook rice according to package instructions. (Bring 1 1/2 cups rice and 2 cups water to a boil, cover, then turn heat to low. Let steam for 20 minutes or until water has evaporated.)

While rice is cooking, heat up a large pot to medium high heat. Add coconut oil and melt. Sauté onions, ginger and garlic for 2–3 minutes, stirring frequently. Add rest of vegetables and cover pot. Let vegetables cook for 4–5 minutes, stirring occasionally.

In a separate pot, bring lentils and remaining 2 cups water to a boil. When boiling, add lentils and water to large pot of cooked vegetables. Add coconut milk, garam masala, curry paste, salt and turmeric. Simmer for 15–20 minutes, until lentils have soaked up most of the liquid and are soft.

Serve over rice with fresh cilantro and chili peppers as garnish.