Photo by Milton Das on Pexels
Spiced Lentil and Sweet Potato Stew with Coriander
Stew of red lentils and diced sweet potato cooked with onion, garlic, ginger, cumin, coriander, turmeric, tomatoes and coconut.
- 150 g red lentils
- 300 g sweet potato
- 1 medium onion
- 2 cloves garlic cloves
- 2 cm piece ginger
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp chilli flakes
- 400 g tin chopped tomatoes
- 400 ml vegetable stock
- 100 ml coconut milk (full fat)
- 20 g fresh coriander
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly under cold water.
- Step 2
Peel and dice the sweet potato into 2cm cubes.
- Step 3
Finely chop the onion. Mince the garlic cloves and grate the ginger.
- Step 4
Heat the vegetable oil in a large saucepan or Dutch oven over medium heat.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 6
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 7
Stir in the ground cumin, ground coriander, turmeric powder, and chilli flakes. Cook for 30 seconds, stirring constantly.
- Step 8
Add the diced sweet potato, rinsed red lentils, chopped tomatoes, and vegetable stock to the pan.
- Step 9
Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils and sweet potato are tender.
- Step 10
Stir in the coconut milk and cook for a further 5 minutes, uncovered, until slightly thickened.
- Step 11
Season with salt and black pepper to taste.
- Step 12
Finely chop the fresh coriander.
- Step 13
Squeeze the juice of half a lemon into the stew.
- Step 14
Stir in most of the fresh coriander, reserving some for garnish.
- Step 15
Serve hot, garnished with the remaining fresh coriander.
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