African Sweet Potato and Lentil Stew

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 



  1. 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. 
  2. 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.
  3. Add the broth and tomatoes and bring to a boil.
  4. Add the lentils, cover and reduce the heat to edium. Simmer 15-20 minutes. 
  5. 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. 
  6. To serve, place the stew in 4 bowls and garnish with additional fresh cilantro, roasted peanuts and freshly ground pepper. 



Bon appétit!


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  • Caroline Bisaillon
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