COCONUT CURRY LENTILS

Rich, Creamy, and Cozy.

PREP TIME: 10 MIN | COOK TIME: 40–50 MIN | SERVES: 3–4

There's a kind of comfort that only a slow-simmered stew can give you. The kind that warms you from the inside out and leaves the whole kitchen smelling like something good is happening. This coconut curry lentil and potato stew is exactly that. Hearty, creamy, deeply spiced, and made entirely with whole ingredients that nourish as much as they satisfy.

Brown lentils are underrated. They hold their shape, absorb flavor beautifully, and bring a natural earthiness that pairs perfectly with the warmth of Golden Girl and the richness of coconut cream. Add potato for that hearty, melt-in-your-mouth texture and a handful of greens at the end, and you have a complete, deeply satisfying bowl.

Our blend Golden Girl brings bold turmeric, and ginger was made for a dish like this; with each ingredient intentionally building flavors. Seasoned with our Pink Lady salt blend for that final savory, aromatic layer.

INGREDIENTS

1 cup brown lentils, rinsed

2 medium potatoes, cubed

2 medium carrots, peeled and sliced

1 can (400ml) coconut cream

2 cups vegetable broth or water

2 cups fresh spinach or greens of choice

1 medium white onion, diced

4 cloves fresh garlic, minced

1 tbsp olive oil

2 tbsp Golden Girl spice blend

Pink Lady salt blend for taste

INSTRUCTIONS

Build the base. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook for another minute until fragrant.

Bloom the spice. Add your Golden Girl blend directly into the pot and stir it into the onion and garlic. Let it cook for 1–2 minutes (this step is VERY important). Blooming the spice in oil unlocks the full depth of turmeric, cumin, and coriander and builds the flavor foundation for the entire stew.

Add the lentils and potatoes. Stir in your rinsed brown lentils, carrots and cubed potatoes, and coat everything in the spiced base. Season with Pink Lady to taste.

Pour in the liquids. Add your coconut cream and broth. Stir everything together, bring to a boil, then reduce to a gentle simmer. Cover and cook for 30–35 minutes, stirring occasionally, until lentils are tender and the stew has thickened into a rich, creamy consistency.

Finish with greens. Stir in your spinach or greens in the last 3–4 minutes of cooking. They'll wilt right into the stew and add a vibrant color and a nutritional boost to finish the bowl.

SERVE

Ladle into bowls and serve over rice, with warm flatbread, or completely on its own. Garnish with fresh parsley, cilantro, or a drizzle of coconut cream if you're feeling fancy.

For tutorials check out our social media pages @konayspiceshop.

Real spices. Real food. Real good.

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