African Sweet Potato and Lentil Stew

African Sweet Potato and Lentil Stew
Makes 4 servings
Preparation: 15 minutes
Cooking: 45 minutes
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 garlic cloves, peeled and chopped
- 2 tsp chopped fresh ginger
- 1/2 teaspoon ground cayenne pepper
- 1 tbsp of red curry paste
- 1 sweet potato, about 1 pound, cubed
- 2,5 cups of vegetable broth
- 3/4 cup whole coconut milk
- 3 beef heart tomatoes, chopped
- 2 cups of coffee mushrooms, chopped
- 1 cup torn spinach
- 3 tbsp peanut butter
- 2 tbsp chopped fresh cilantro
- Freshly ground pepper to taste
- 1 cup of dried lentils
- 1/2 cup peanuts organic dry roasted
Preparation
- Heat the olive oil in a large, heavy-based pot. Add the onion, garlic, ginger and cayenne pepper. Cook over low heat for about 10 minutes, stirring a few times.
- Add the red curry paste, mix well and cook for 1 minute. Add the sweet potatoes and cook for another 3 to 4 minutes, stirring regularly.
- Add the broth and tomatoes and bring to a boil.
- Add the lentils, cover and reduce the heat to edium. Simmer 15-20 minutes.
- Add the mushrooms, peanut butter and coconut milk. Continue cooking for about 5 minutes, stirring well so that the peanut butter is incorporated into the sauce. Add the spinach and cilantro, turn off the heat.
- To serve, place the stew in 4 bowls and garnish with additional fresh cilantro, roasted peanuts and freshly ground pepper.
Bon appétit!
Caroline
President Hippocrate Bio
- tags: main meal gluten free
- Caroline Bisaillon
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