Coconut Lentil & Spinach Stew with Ugali
This creamy stew features red lentils simmered in coconut milk with spinach and warm spices, paired with ugali—a simple cornmeal staple from East Africa. It’s a nourishing, budget-friendly dish with a comforting texture and subtle sweetness, inspired by coastal African flavors like those found in Kenyan or Tanzanian cuisine.
Ingredients
For the Stew
- 1cupdried red lentils
- 2cupsfresh or frozen spinach, chopped
- 1piecesmall onion, diced
- 1clovegarlic, minced
- 1cupcanned coconut milk
- 1tspturmeric
- 1/2tspcumin
- 1/2tspcoriander
- 1cupwater or vegetable broth
- 1tbspwater or oil
- Salt & pepper to taste
For the Ugali
- 1cupcornmeal
- 2cupswater
- 1/2tspsalt
Nutrition (per serving)
Calories
302.5kcal (15.13%)
Protein
12.3g (24.5%)
Carbs
45.5g (16.55%)
Sugars
1.5g (3%)
Healthy Fat
2.5g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make Coconut Lentil & Spinach Stew with Ugali
Cook the Stew
Heat water or oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
Stir in garlic, turmeric, cumin, and coriander for 30 seconds until fragrant.
Add red lentils, coconut milk, and water or broth. Stir well, bring to a simmer, and cook uncovered for 15-20 minutes until lentils are soft and the stew thickens.
Stir in chopped spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.
Make the Ugali
In a small pot, bring 2 cups of water and salt to a boil.
Gradually whisk in cornmeal, stirring constantly to avoid lumps. Reduce heat to low and cook for 5-7 minutes, stirring with a wooden spoon until it forms a thick, stiff dough that pulls away from the pot. Remove from heat and let cool slightly.
Serve
Scoop a portion of ugali onto each plate (shape into a ball or slice if desired). Ladle the coconut lentil stew beside or over it. Enjoy warm!
Nutrition (per serving)
Nutrition (per serving)
Calories
302.5kcal (15.13%)
Protein
12.3g (24.5%)
Carbs
45.5g (16.55%)
Sugars
1.5g (3%)
Healthy Fat
2.5g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use full-fat coconut milk.
Adjust the seasoning to your taste by adding more spices or salt.
FAQS
How can I make Coconut Lentil & Spinach Stew with Ugali vegan-friendly?
This Coconut Lentil & Spinach Stew is already vegan-friendly as it uses coconut milk and plant-based ingredients. Just ensure that the vegetable broth you use is also vegan, and you can enjoy this comforting dish without any animal products.
What are some good substitutions for ingredients in Coconut Lentil & Spinach Stew?
If you don't have red lentils, you can substitute them with yellow lentils or split peas, though cooking times may vary. For spinach, kale or Swiss chard can be used as alternatives. If you prefer a different flavor, you can also use almond milk instead of coconut milk, but this will change the stew's creaminess and taste.
How should I store leftover Coconut Lentil & Spinach Stew and Ugali?
Store leftover Coconut Lentil & Spinach Stew in an airtight container in the refrigerator for up to 3-4 days. The ugali can be stored in a separate container and will last for about 2-3 days. To reheat, simply warm the stew on the stove and the ugali in the microwave or on a skillet.
What can I serve with Coconut Lentil & Spinach Stew to enhance the meal?
To enhance your meal, consider serving the Coconut Lentil & Spinach Stew with a side of avocado slices or a fresh salad. You can also add a dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley for extra flavor.
How long does it take to cook Coconut Lentil & Spinach Stew and Ugali?
The Coconut Lentil & Spinach Stew takes about 20-25 minutes to cook, while the ugali requires an additional 5-7 minutes. In total, you can prepare this nourishing dish in about 30-35 minutes, making it a quick and satisfying meal option.
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