Curry Coconut Stew

Curry Coconut Stew

Some dishes are so life-changing that they leave a deep and lasting impact. This vegetable stew is one of those. On a beautiful late summer evening in an old house in Ísafjörður, I tasted it for the first time and ate way too much…

Curry Coconut Stew

• 3 onions
• 2 dl extra virgin olive oil
• 500 g sweet potatoes
• 500 g broccoli
• 1 red bell pepper
• 2 carrots
• 2 tomatoes
• 1-2 tbsp vegetable stock
• 2 dl water
• 2-3 tbsp fresh cilantro
• 400 ml coconut milk
• 200 g cooked lentils
• 2 bananas
• 1-2 tbsp curry paste or curry powder

Instructions:

1. Cut all the vegetables into reasonably-sized pieces, not too small.
2. Heat the oil in a large pot, add the curry and onion, and fry for a while.
3. Add the carrots, sweet potatoes, broccoli, bell pepper, tomatoes, vegetable stock, and water. Let simmer for about 20 minutes on low heat.
4. Then add the cilantro, coconut milk, cooked lentils, curry, and bananas.
5. Let it simmer for a few more minutes.
6. Add salt and pepper if needed.
7. Serve with rice or barley.