Coconut Curry red lentil and vegetable stew

This stew is so flavorful and hearty, again, no need for meat! I paired it with roasted asparagus topped with parmesan and chopped red onions and yellow rice. I haven't posted in a while so here is something I cooked a couple nights ago.

Ingredients
1 can of light coconut milk
1/2 can crushed tomatoes, no salt added
1/2 cup water
1/2 cup red lentils, uncooked
4 peeled potatoes, diced
4 peeled carrots, diced
1 small yellow onion, chopped
1 celery stalk, chopped
green onion, chopped
1 tbsp minced garlic
1 tbsp red thai curry paste
1 tbsp curry powder (or more to your taste)
garlic powder
sea salt
fresh ground pepper
1/2 tbsp turmeric

Directions
1. In a large pot on medium heat, drizzle evoo and saute the onion, minced garlic, celery. When slightly browned, add potatoes and carrots. Cook for about 5 minutes.
2. Add coconut milk, water and crushed tomatoes. Stir. Add lentils, red curry paste and spices. Stir.
3. Cook on med/low heat for 30 minutes or until vegetables and lentils are cooked through. Stew should be chunky.

Pair with any rice or by itself. You can adjust the amount of curry to your liking and if you want extra spice, add some cayenne pepper or crushed red pepper.

Enjoy!
-Kat