Indian Fennel Lentil Broccoli Stew

Ingredients

• 3 onions
• 4 Garlic cloves
• 20 g ginger root
• 2 green bell peppers
• 1 bulb fennel (300 g)
• 1 small broccoli (400 g)
• 3 tbsp peanut oil
• 0.5 tbsp chili flakes
• 1 tsp ground cumin
• 1 tbsp madras curry powder
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp Black cumin
• 1 cinnamon stick
• 2 cloves
• 2 Bay leaves
• 4 tbsp cashews (15 g each)
• 150 g yellow lentils
• 400 g coconut milk
• 1 l vegetable broth
• a handful curry leaves
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice onions, garlic, and ginger. Clean, wash, and chop bell peppers. Trim, wash, and cut fennel and broccoli into small pieces.

2. 2.

   Heat peanut oil in a pot. Add onions, garlic, ginger, chili flakes, cumin, curry powder, fennel, coriander, black cumin seeds, cinnamon, cloves, and bay leaves; sauté over medium heat for about 5 minutes.

3. 3.

   Add bell peppers, fennel, broccoli, cashews, and lentils; cook together for another 3 minutes.

4. 4.

   Pour in coconut milk and vegetable broth; bring to a boil. Add curry leaves and simmer on low heat for 15–20 minutes.

5. 5.

   Turn off the stove. Let the stew rest on the plate for about 5 more minutes. Season with salt and pepper before serving.