Anti Inflammatory Golden Coconut Curry Lentil & Mushroom Stew
This deeply satisfying stew is the kind of bowl that warms you from the inside out — rich, golden, and fragrant with turmeric, curry powder, cumin, and fresh ginger all bloomed together in coconut oil. The combination of red lentils and cremini mushrooms creates a thick, hearty base that feels genuinely nourishing rather than like a compromise. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they're not just a sprinkle — they're front and center. Full-fat coconut milk gives the broth a silky, almost luxurious texture, while a squeeze of fresh lime juice at the end brightens everything up and keeps the flavors lively. Baby spinach gets stirred in at the last minute so it wilts gently without losing its color or nutrients. The whole pot simmers in about 25 minutes and serves four, making it an easy weeknight win that doesn't feel like a shortcut. Finish it with a handful of fresh cilantro if you like, and don't be surprised when everyone asks for seconds.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 2 tsp ground turmeric
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 ½ cups red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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