A hearty and flavorful stew combining the richness of coconut milk with the earthiness of lentils and sweet potatoes.
Peel and finely chop the onion, garlic, and ginger.
Chopping the ingredients finely ensures they blend well into the stew.
Heat a large saucepan over medium heat and add a splash of oil.
Use coconut oil for added flavor.
Add the chopped onion to the pan and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the garlic and ginger, cooking until fragrant.
Lower the heat slightly to avoid burning the garlic.
Mix in the ground coriander, cumin, and turmeric, and cook for another minute.
Toasting the spices enhances their aroma and flavor.
Pour in the coconut milk and stir to combine.
Shake the can of coconut milk well before opening to ensure it's mixed.
Add the lentils, sweet potatoes, pumpkin puree, and carrot to the pan.
Cut the sweet potatoes and carrot into even pieces for uniform cooking.
Simmer the stew over low heat, stirring occasionally, until the lentils and vegetables are tender, about 40 minutes.
Add a splash of water if the stew becomes too thick.
Stir in the Thai red curry paste and season with black pepper to taste.
Adjust the seasoning to your preference, adding more curry paste for extra heat.
Serve the stew hot, garnished with fresh herbs if desired.
Cilantro or parsley makes a great garnish for added freshness.
