Thai Lentil Coconut Cabbage Stew - Vegan
Time
Preparation time: 15 min.
Cooking or baking time: 40 min.
Total preparation time: 55 min.
Delicious and not hard to prepare, this lentil-coconut-cabbage stew is. I'm very excited about how good he got and I'm sure I'll cook this stew more often.
Ingredients for 1-2 persons:
- 75 g lenses (color matter, I had green)
- 100 g of white cabbage
- 200 g coconut milk (1/2 can)
- about 1 teaspoon tomato paste
- 1 carrot
- ½-1 onion (I had half of a larger one)
- 1-2 pinches of chilli flakes (to taste)
- 400 g vegetable broth
- cayenne pepper
- possibly salt
- 1 tbsp vegetable oil (tasteless)
- Spring onions (1 bunch)
- 50-80 g cocktail tomatoes
preparation
- Dice the washed carrot and peeled onion.
- Heat the oil in a suitable pan and sauté the onion and carrot cubes together with the chilli flakes, amount to taste. Do not brown, but fry until glassy.
- Add the weighed lentils, stir in the tomato paste and the vegetable stock well.
- Cook gently over medium heat and simmer for 30 minutes, stirring occasionally.
- In the meantime you can prepare the cabbage. Wash this and cut into fine not too long strips.
- Quarter the washed cocktail tomatoes, cut the spring onions into small rings and wash.
- After the 30 minutes, add the coconut milk and cabbage, stir and simmer for another 10 minutes.
- Turn off the oven, add the quartered tomatoes and the onion rings and let them pass through, do not cook any more. A few onion rings and tomato quarters reserved for serving.
- If the sharpness is not enough, you can sharpen with cayenne pepper (powder).
- Possibly. salt a bit, arrange and enjoy!
Of course, the recipe can be easily extended for more eaters.
If you prefer soup, you can just use a bit more broth and coconut milk, I can easily imagine. But I found the consistency great.
