BHA & BHT Free Golden Coconut Curry Lentil & Mushroom Stew
Total time55 min
Prep time15 min
Cook time40 min
4.8(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!