Thai Red Lentil Stew with Zucchini and Fresh Tomato

Ingredients

• 2 tablespoons coconut oil, for sautéing
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 oz fresh ginger, peeled and grated, about a 1-inch piece
• 3 tablespoons Thai red curry paste, look for a paste with no additives, such as Maesri or Mekhala
• 10 oz red lentils, rinsed well under cold water
• 2 cups full-fat coconut milk, from a tin, well stirred
• 2 cups vegetable stock, additive-free carton stock
• 14 oz fresh tomatoes, roughly chopped, about 3 medium ripe tomatoes
• 12 oz zucchini, halved lengthways and sliced into half-moons, about 2 medium
• 1 large red bell pepper, seeds removed, diced
• 2 tablespoons fish-free soy sauce, use tamari for a gluten-free option; adds depth and salt
• 2 lime, juiced, about 3 tablespoons juice
• a handful fresh cilantro, roughly chopped, to serve
• 4 cups cooked cooked jasmine rice or brown rice, to serve alongside

Method

1. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the coconut oil and allow it to melt. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 to 7 minutes.
2. Add the minced garlic and grated ginger to the pot. Stir and cook for 1 to 2 minutes until fragrant, being careful not to let the garlic brown.
3. Add the red curry paste and stir it through the onion mixture. Cook for 2 minutes, pressing it around the pan so it toasts slightly and the oils release.
4. Add the rinsed red lentils and stir to coat them in the spiced base. Pour in the coconut milk and vegetable stock, then add the chopped fresh tomatoes. Stir everything together and bring to a gentle boil.
5. Reduce the heat to medium-low, cover partially with a lid, and simmer for 20 minutes, stirring occasionally. The lentils will break down and thicken the stew naturally.
6. Add the diced red bell pepper and sliced zucchini. Stir through and simmer uncovered for a further 10 minutes until the vegetables are just tender but still holding their shape.
7. Stir in the soy sauce or tamari and taste for seasoning. Remove from heat and stir through the lime juice. Adjust lime or soy to your taste.
8. Ladle the stew over cooked rice in bowls. Top generously with fresh cilantro and serve with extra lime wedges on the side.

Batch cooking tip

• Red lentils thicken considerably as the stew cools and sits in the fridge. When storing, keep the stew and the rice in separate containers so the rice does not absorb all the liquid. Add a splash of stock or water when reheating to loosen it back to a stew consistency. This dish also freezes well in portioned containers for up to 3 months; freeze without the rice.