Rich Lentil and Coconut Stew with a Spicy Coriander Yogurt

by Natalie Ruggeri June 06, 2016 2 min read 0 Comments

Rich Lentil and Coconut Stew with a Spicy Coriander Yogurt

Ummmmm yum!! Now all you meat eaters out there don't be afraid, yes you can enjoy dinner once and a while without meat, even more so with this special lil winter warmer. I adore this creation, it's filling satisfying and ohhhh so yummy. It's a great one to make a nice big batch of and store it in the freezer for later for one of those nights when cooking is the last thing you want to do!


1 cup of red lentils

1 cup of chopped cauliflower

1 cup of sweet potato diced

1 spanish onion diced

4 cups of vegetable stock

1 cup of tinned coconut milk

1 tbls coconut oil

1 tbls fresh ginger grated 

1 tsp cumin powder

1 tsp turmeric (fresh is best but powdered is ok too)

1 tsp coriander powder

Ingredients of the yogurt

1/2 cup greek yogurt

1 tsp maple syrup

1/2 tsp cumin powder

3 tbls of fresh coriander finely chopped

1/2 tsp chilli flakes (optional)

salt and pepper to taste


To make the yogurt place all of the yogurt ingredients into a small mixing bowl and whisk until it's all well combined, place in the fridge and get cooking :)

Heat the coconut oil in a large sauce pan over a medium heat, place the chopped onion and garlic into the pan and stir until soften, add the ginger, turmeric, cumin and coriander powder and cook for a minute until the spices turn fragrant, add the stock and the sweet potato and bring to the boil, stir in the cauliflower and lentils and stir, reduce the heat and let it all simmer for approx 15 minutes or until the veges are tender and the lentils are cooked, take off the heat and let it stand for 5 minutes, add the coconut milk and gently stir it through. Serve straight away with the spiced yogurt, totally yum and satisfying, Enjoy xx

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