Sweet potato, coconut and lentil stew
Serves: 6
![Sweet potato, coconut and lentil stew](/uploads/media/720x770/07/14167-sweet-potato-coconut-stew.jpg?v=1-0)
Recipe photograph by Ant Duncan
Sweet potato, coconut and lentil stew
Make light work of the washing up with this all-in-one vegan stew, which is packed with immunity-boosting ginger, turmeric and sweet potatoes. It’s great for both casual entertaining and batch-cooking
Serves: 6
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Nutritional information (per serving)
Calories
619Kcal
Fat
32gr
Saturates
23gr
Carbs
58gr
Sugars
14gr
Fibre
13gr
Protein
18gr
Salt
0.8gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp coconut or rapeseed oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 40g root ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp ground turmeric
- 800g sweet potatoes, peeled and cut into 3cm chunks
- 250g dried lentilles vertes, rinsed and drained
- 2 x 400g tins coconut milk (we used full fat)
- 400ml vegetable stock (made using 1 stock cube) - use gluten free if required
- 200g cavolo nero, tough stalks removed, leaves chopped
- juice of 1 lime, to taste
- 75g cashews, toasted and roughly chopped
Step by step
How to store
Keep in a container in the fridge for 3 days, or freeze. Gently reheat with a splash of water until piping hot.
- Heat the oil in a large saucepan or flameproof casserole and gently cook the sliced onions for 10 minutes, until softened. Add the garlic, ginger, chilli and turmeric and cook for a further 2-3 minutes, stirring.
- Add the sweet potatoes and lentils to the pan, stirring to coat. Season with black pepper. Pour in the coconut milk and stock and bring to the boil.
- Lower the heat to a simmer, half-cover with a lid and cook for 25 minutes, stirring occasionally, or until the sweet potatoes and lentils are just tender.
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Stir in the cavolo nero and some salt, cover with the lid and allow to wilt; 2-3 minutes. Squeeze in the lime juice and check the seasoning to taste. Divide among bowls and serve topped with the toasted cashews.How to cook in a slow cookerFry the onions in a frying pan for 3-4 minutes on a high heat then add the garlic, ginger, chilli and turmeric and cook until fragrant. Add the coconut milk (omit the stock, as less liquid is required in a slow cooker) and bring to a simmer. Put the sweet potatoes and lentils in the slow cooker pot, pour in the hot coconut sauce, cover and cook on low for about 4 hours or on high for 2-3 hours, or until tender. Add the cavolo nero for the final 15-20 minutes. Season, add lime juice and scatter with the nuts to serve.