Red Lentil Coconut Curry Stew
RECIPE:
1 cup red lentils
1 onion (chopped)
1 cup brown rice
Fresh ginger root- about the size of 2 large fingers pressed together (grated)
1 quart bone broth (My vegetarian friends can use Vegetable Stock)
1 Tablespoon Curry powder
1 Tablespoon Turmeric powder
½ cup fresh cilantro (chopped)
1 can or 12 oz of full fat coconut milk (Native Forest is my favorite)
2-3 Tablespoons Ghee
Juice of 1 lemon or lime
1 container of Organic (please use organic only) Firm Tofu (cut into 1 inch cubes)
Salt and Pepper to taste
Instructions:
In a large saucepan, sauté the grated ginger and chopped onion in ghee. Sauté for 3-5 minutes, or until lightly golden. Add the bone broth or veggie stock, rice, lentils, and spices. Stir often during cooking process because as this starts to cook and thicken, it can stick to the bottom of the pan. Cover lightly with lid and simmer for about 20-25 minutes until rice and lentils are tender. Add the coconut milk and tofu to pot. Turn the heat to low for 5-10 minutes. Finish the stew by stirring in the juice of the lime. Add salt and pepper to taste. Top with chopped cilantro. ENJOY!
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