A warming, hearty and easy veggie dal stew made with split yellow peas, mushrooms, and peppers in a creamy tomato and coconut milk broth slightly spiced.
When it comes to the colder months I’m all about the soups, stews, chili’s, you name it! I could never be a raw foodist because I just crave and love warm food so much especially when the weather starts to drop.
I recently showed a sneak peek of this easy veggie dal stew in my Fall Night Time Routine video and you guys were going crazy in the comments to see the recipe for this dish. Luckily I wrote it down to the T because I can’t even tell you how many times I create something really delicious on the fly and cannot remember for the life of me the measurements or ingredients I used. Oh the life of a pseudo chef.
This is the perfect vegetarian stew recipe to make on a Sunday night and have it for the entire week for lunch or dinner. That’s exactly what Mr.Matt and I have been doing and since we’ve been super busy with house renos it has been a lifesaver to have our meals already cooked and ready in the fridge along with some brown rice basmati.
This veggie dal stew is super budget friendly and low maintenance to make. You simply need to chop up your ingredients, sauté for a bit then add your crushed tomatoes, water, coconut milk and put that lid on to cook until everything I perfectly tender and mouth watering.
Don’t forget to share this recipe on social media and TAG me at @URHEALTHNUT so I can see and like it!! I absolutely love seeing your HealthNut recreations, as my purpose for my blog and channel is to inspire people to start cooking delicious and healthy meals one veggie stew at a time haha! But really try this recipe out, it’s amazing 🙂