It has been raining like crazy this month in SoCal. The weather has been cold, and all that I have wanted to eat for dinner has been stew. This naturally vegan South Indian coconut stew with kale is easy to make and great for car camping on cold nights. All you really need to do is chop and simmer all of the ingredients in a pot and enjoy.

Cook Time: 25minutes | Serves: 3

Ingredients

• 1.5 tablespoons olive oil

• 1.5 large shallots, chopped

• 4.5 cloves garlic, minced

• 2 1/4 teaspoons coriander

• 1.5 teaspoon cumin

• 3/4 teaspoon cayenne

• 21 oz (2 1/3 cups) canned diced tomatoes with juices

• 21 oz (2 1/3 cups) canned broth or bouillon equivalent

• 3 tablespoons coconut milk powder (3/4 cup coconut milk)

• 1.5 cups red lentils

• 1.5 teaspoons salt

• 3 cups chopped kale

• cilantro, chopped for garnish (optional)

Directions

1. Over medium heat, saute shallot in olive oil until beginning to soften, about 2 minutes. Add the minced garlic, cumin, coriander, and cayenne and saute for 30 seconds, until fragrant.

2. Add the tomatoes and their juices, broth, coconut milk powder or canned coconut milk, red lentils, and salt. Stir to combine. Bring to a boil and then lower to a simmer. Add the kale. Cook until the lentils begin to break apart and become creamy, about 20 minutes. Season to taste, and serve immediately. This would be great topped with some chopped cilantro or a squeeze of lime.