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Curry stew


Vegetables peeled and cut into small cubes:

1 sweet potato,

2 carrots, 200 grams of pumpkin,

1  onion (optional, only if tolerated),

3  cloves of garlic (optional, only if tolerated),

1/4 of ginger root,

¾  cup of orange lentils, soaked overnight,

2  tbsps of coconut oil

500 ml of coconut cream,

1-2  tbsps of fresh curry powder,

1 teaspoon of turmeric powder,

1  teaspoon of cinnamon powder,

1  teaspoon of Himalayan salt.


Heat the coconut oil in a deep pan or a wok. Add onion and fry on a   low flame, until it caramelizes. Add the rest of the vegetables, garlic, ginger, lentils and spices, and stir fry for a few minutes. Pour the coconut cream until it covers everything. Cover and  cook on low heat for another half an hour, or until the lentils and the vegetables are ready. Serve on rice or any other grain that you like.

Curry stew
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