Hey, hey, heeey! Spring is around the corner but it’s not warm enough for cold soups and salads just yet. Therefore, I want to share a lovely Indian inspired stew that will warm and fill you up. I usually eat mine with lots of veggies but sometimes I make some black rice to have with it as well. As topping I add my plant based lime sauce which you can find the recipe to here, almond flakes and lots of coriander! The stew itself is quick and easy so let’s get started.
- 2 dl uncooked red lentils
- 2 large sweet potatoes or 3 smaller ones
- 1 large yellow onion
- 1-2 garlic cloves
- 3 cm fresh ginger
- 400 ml coconut milk
- 400 g crushed tomatoes
- Fresh coriander
- 1 tbsp gluten free soy
- 1 tsp turmeric powder
- 2-3 tsp Garam Masala spice mix
- 1 vegetable cube
- Sea salt & Black pepper (taste and add lastly)
Chop the onion, garlic and ginger and fry in coconut oil until soft. Meanwhile, peel and cut the sweet potato into small cubes and add them to the pan for another 5 minutes or so before you add the coconut milk, crushed tomatoes, all the spices (except for sea salt and black pepper), soy and the vegetable cube. Wait until the (soon to be) stew starts to boil and then lower the temperature a bit and cover the pan with a lid. Let the stew boil gently for about 25-30 minutes. When the sweet potatoes start to get soft-ish, taste the stew and add sea salt and black pepper. Then, add the lentils and let it boil for another 10-15 mins. Towards the end, add baby spinach and coriander.