Recipes
Coconut Curry Teff and Lentil Vegetable Stew
This sweet and savory main course stew is even more luscious with ghee drizzled over it as a garnish. Serve with a salad for an enjoyable meal.
Prep Time:
10 minutes
Total Time:
35 minutes
Yield:
6 servings
Nutrition Facts
Nutrition Facts
- Cal: 300
- Fat: 12g
- Saturated Fat: 8g
- Sodium: 420mg
- Cholesterol: 20mg
- Carbohydrate: 38g
- Fiber: 7g
- Sugars: 3g
- Protein: 10g
Ingredients
⅔ cup red lentils, rinsed
⅔ teff grain, ivory
4 cups water
1⅔ cups coconut milk
1 cup sliced onions
1 tablespoon + 2 teaspoons curry powder
1 ½ cups sliced carrots
1 ½ cups chopped mustard greens
⅔ cup chopped cilantro
1 tsp sea salt, or to taste
3 tablespoon ghee, melted
Instructions
- Combine the lentils, teff, water, coconut milk, onions, and curry powder in a 6-quart soup pot.
- Stir everything together, cover and bring to a boil over medium-high heat. Lower the heat, and simmer for about 20 minutes, until the red lentils dissolve and the teff is tender.
- Add carrots; simmer for 5 minutes or until carrots are bright orange.
- Stir in mustard greens, cilantro, and salt. Taste and adjust the seasonings if desired.
- Melt ghee in a small fry pan. Ladle stew into bowls and serve drizzled with ghee.
Recipe and photo courtesy of The Teff Company. Recipe developed by Leslie Cerier.
How’d it Taste?
-
Judith says:
Easy, quick, filling, and delicious. Next time I think I’ll add more curry. Thanks for the great recipe.
(1)
Leave a comment