Vegan Mushroom Stew with Coconut

Vegan Mushroom Stew with Coconut

Serves 2

2 tsp. olive oil, divided

3 cups (300g) mushrooms, sliced

½ onion, sliced salt

1 tsp. ginger, fresh, grated

2 cloves garlic, chopped

1 tsp. curry powder

½ tsp. ground turmeric

½ tsp. ground cumin

½ tsp. paprika

⅓ cup (70g) red lentils, dried

1½ cups (360ml) water

1 cup (240ml) low fat coconut

milk, canned

1 tsp. cornstarch

4 cups (120g) spinach

2 tsp. lemon juice

What you need to do

Heat the olive oil in a large pot over a medium heat. Add the sliced mushrooms, onion and a pinch of salt. Cook, stirring often, for 5 minutes until the mushrooms and onions have softened.

Lower the heat and add the ginger, garlic, curry powder, turmeric, cumin and paprika. Cook for 1-2 minutes, until fragrant.Then add the lentils and water and cook for 20 minutes, until the lentils are cooked.

Now add the coconut milk and simmer for 2-3 minutes. Then add the cornstarch and cook until the stew has thickened.

Turn off the stove and stir in the spinach, add a squeeze of lemon and salt to taste.