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vegetable curry stew

Vegetable Curry Stew

Patricia Valbrun
 If there’s a perfect stew it would this delicious Vegetable Curry Stew (Vegan). It almost has everything from thyme, onion powder, scallions, ginger, garlic and curry. It’s also the best comfort food for when you need a little pick me up or just want something delicious.
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Prep Time 45 mins
Total Time 45 mins
Course Soup
Servings 6 people
Calories

Ingredients
  

  • 2 cups lentil
  • 2 tbsp avocado oil
  • 5 cups water
  • 2 green onion
  • 1 large onion
  • 1 cup bell pepper
  • 3 cloves garlic minced
  • 1 medium yuca
  • 3 small potatoes
  • 2 cups carrots
  • 2 vegetable bouillon
  • 2 bay leaves
  • 1 can coconut milk

Seasoning Mix

  • salt
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 2 tbsp curry powder
  • 6 springs thyme

Dumpling Recipe

  • 1 1/2 cup flour
  • 1/4 cup water
  • 1/4 tsp baking powder

Instructions
 

  • Give the lentils a nice wash and drain the water and set aside for later.
  • In a medium size pot, add olive oil, onion, green onion, bell pepper and garlic. Cook the vegetables until translucent then add seasoning and continue cooking for another minute or so.
  • Add in the coconut milk and water and let simmer for 10 minutes.
  • Ten minutes in, add yuca (pelled, cut and washed). Cook the stew for a remaining 20 minutes . Once 20 minutes is up add in carrots, potatoes and anymore seasoning needed.
  • You can now add in your dumpling once you only have 10-15 minutes left. Enjoy !

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