Description
Discover how to make a delicious Curried Red Lentil and Sweet Potato Stew with this easy recipe. Perfect for a cozy and flavorful meal!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (15 ml)
- 1 tablespoon curry powder (15 ml)
- 1 teaspoon ground cumin (5 ml)
- 1 teaspoon ground coriander (5 ml)
- 1/2 teaspoon ground turmeric (2.5 ml)
- 1/4 teaspoon cayenne pepper, optional (1.25 ml)
- 1 large sweet potato, peeled and diced
- 1 cup red lentils (190 g)
- 4 cups vegetable broth (950 ml)
- 1 can coconut milk (400 ml)
- 1 can diced tomatoes (410 g)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons lemon juice (30 ml)
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for 1 minute.
- Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir for 1 minute.
- Add the diced sweet potato to the pot and mix well with the spices.
- Rinse the red lentils under cold water and add them to the pot.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to a simmer and cover the pot. Cook for 15 minutes.
- Stir in the coconut milk and diced tomatoes.
- Season with salt and black pepper to taste.
- Simmer uncovered for an additional 20 minutes, stirring occasionally.
- Add the lemon juice and stir well.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh cilantro.
Notes
- For a richer taste, opt for full-fat coconut milk over light coconut milk.
- Enhance the spiciness by adding more cayenne pepper to suit your preference.
- Be sure to rinse the red lentils thoroughly to remove excess starch for a better consistency.
