Coconut Curry Stew

Well it has been fairly chilly here the last week or so. Now I know a lot of the U.S. has been below 0 temperatures and what we have here isn't near as cold but for us who are use to 60 degree weather 30 degrees in the morning when we wake up is fairly chilly.  So I decided we needed soup for dinner. When I stumbled across this recipe over at In the little red house I knew we had to try it out. We love curry so I knew we would love this. I adapted it quite a bit to our liking and all my family loved it. Pure comfort food in my opinion especially when served with homemade Naan. So tasty. If you love Indian food or curry for that matter please go make this!!!

 

Coconut Curry Stew

(adapted from in the little red house)

2 T. coconut oil or any oil you have

2 chicken breasts, diced

1 large onion, chopped

2-3 cups carrots, chopped

1 jalapeno, chopped

2 T. garlic, minced

1 T. grated or minced ginger

2 T. curry powder

2 tsp garam masala

4 T red curry paste(can be found almost anywhere)

2 tsp salt

1 tsp pepper

1 (15 oz) can garbanzo beans/chickpeas, drained

1 1/2 cup dry lentils

1(6 oz) can tomato paste

1 can chicken broth

5 cups water

1 can coconut milk(I use full fat not light)

2 potatoes, peeled and diced

chopped cilantro for garnish

 

Heat oil in a large pot. When hot add the chicken and cook until almost cooked through. Add the onion, carrots, jalapeno, garlic and ginger and cook until veggies begin to be tender. Add the curry powder,  garam masala, curry paste, salt, and pepper and cook for 2-4 minutes more. Then add the garbanzo bean, lentils, broth, water, and coconut milk. Bring to a boil, reduce heat and simmer for about 20 minutes or until lentils are almost tender. add the potatoes and cook for 20 minutes more or until the potatoes are tender. Serve with a sprinkle  cilantro and naan bread.