Ginger Sesame Sweet Potato Stew
NOURISHING STEW
This stew is so comforting, wholesome and nourishing. Perfect for the cooler weather, but also amazing to eat in spring/summer - the kaffir lime leaves adds an element of freshness to this dish.
You can serve on it’s own, with bread or try making this easy naan bread.
The lentils add protein, whilst the coconut cream adds a layer of richness. It’s slightly spicy, but the sweet potato balances out with their sweetness.
This soup/stew is so delicious, and one to add to your weekly repertoire.
Watch the video here.
INGREDIENTS
1 brown onion, diced
1 large garlic clove, minced
2 inch pieve ginger, minced
1 red chilli / 1 tsp chilli flakes
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1 cup dry red lentils
2 sweet potatoes, peeled + cubed
4 cups vegetable stock
1 400ml can coconut cream
2 tbsp tahini
1 cup kale leaves
To garnish; fresh coriander, extra chilli flakes, sweet potato skins*, sesame seeds
DIRECTIONS
Prepare you veg. Peeling the sweet potato is optional, however I do recommend and making the crispy sweet potato skins as it is so delicious!
Add 1 tbsp coconut oil to a large pot/dutch oven.
Once hot add in onion, sauté until soft and fragrant. Next add in garlic, ginger and spices along with salt and pepper and cook for another minute whilst stirring.
Add sweet potatoes and lentils to the pot and stir again coating them in the spice mix.
Add the vegetable stock and stir, bring to a boil then turn down heat and place the lid on slightly askew so there a little space for the steam to escape. Simmer for about 20-30 minutes until sweet potato are soft and lentils are cooked. The liquid should also have reduced.
Add the coconut milk, tahini and kale and stir to combine until kale has wilted a little.
Turn off heat and serve with some fresh coriander, top with the crispy sweet potato skins and along side some naan bread.
For the sweet potato skins, add to a baking tray with.a drizzle of olive oil and salt. Bake at 180C for 15-20 minutes or until crispy.
For the Easy Naan Breads click here.