Sweet potato, coconut and lentil stew
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Loading... - tommy chloe
- 18 Jan 2023
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Make light work of the washing up with this all-in-one vegan stew, which is packed with immunity-boosting ginger, turmeric and sweet potatoes. It’s great for both casual entertaining and batch-cooking
Ingredients
- 1 tbsp coconut or rapeseed oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 40g root ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp ground turmeric
- 800g sweet potatoes, peeled and cut into 3cm chunks
- 250g dried lentilles vertes, rinsed and drained
- 2 x 400g tins coconut milk (we used full fat)
- 400ml vegetable stock (made using 1 stock cube) - use gluten free if required
- 200g cavolo nero, tough stalks removed, leaves chopped
- juice of 1 lime, to taste
- 75g cashews, toasted and roughly chopped
Step by step
HOW TO STORE
Keep in a container in the fridge for 3 days, or freeze. Gently reheat with a splash of water until piping hot.
- Heat the oil in a large saucepan or flameproof casserole and gently cook the sliced onions for 10 minutes, until softened. Add the garlic, ginger, chilli and turmeric and cook for a further 2-3 minutes, stirring.
- Add the sweet potatoes and lentils to the pan, stirring to coat. Season with black pepper. Pour in the coconut milk and stock and bring to the boil.
- Lower the heat to a simmer, half-cover with a lid and cook for 25 minutes, stirring occasionally, or until the sweet potatoes and lentils are just tender. Read More…
