Coconut Harissa Vegetable Stew with Lentils

By Sunday, January 15, 2017

This vegetable stew has become a staple in my diet recently. It's perfect for this time of year as it's hearty, flavourful and packed full of goodness. The spiced coconut swirls are the absolute star of the stew, adding amazing texture, goodness and beautiful flavour. 



You will need:

2 aubergines, diced
250g chestnut mushrooms, diced
200g cherry tomatoes
150g spinach
1 large pack of basil, roughly chopped
1 tin coconut milk
250g ready to eat lentils 
2 tbsp harissa
2 tbsp coconut oil
1/4 tsp fresh nutmeg, grated 
2 garlic cloves, finely chopped 
Salt + pepper


Begin by melting the coconut oil in a large heavy based saucepan over a medium heat. Add in the aubergine with some salt and pepper and then cook for 5 minutes until the aubergine is lovely and golden and has started to soften. Mix in the mushrooms and garlic and cook for a further 2 minutes until the mushrooms start to turn brown. 

Stir in the tomatoes, spinach, nutmeg, harissa, basil and coconut milk and bring to the boil. Season well and then turn down to a simmer. Cook for 10 minutes until the stew has reduced and thickened slightly. When you are ready to serve, stir through the lentils and top with the coconut curls. Enjoy! 


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