ABOUT THIS RECIPE
“1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you’ll end up using your fingers! Add a salad for a complete meal.”
- Prep Time: 10 mins Total Time: 50 mins Servings: 4
- 1 medium onion, minced
- 2 garlic cloves, pressed
- 1 inch piece gingerroot, grated
- 2 tablespoons vegetable oil
- 2 teaspoons ground coriander
- 1 -2 teaspoon ground cumin ( adjust according to taste)
- 1 (13 ounce) cans coconut milk
- 1 liter vegetable stock
- 4 ounces split red lentils, washed and drained
- 1 small sweet potato
- 1 (15 ounce) cans pumpkin puree
- 1/2-1 teaspoon Thai red curry paste (optional)
- black pepper, to taste
- Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
- Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
- Add the spices and saute for a minute more.
- Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
- Simmer over medium – low heat for 40 – 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionally.
- Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
- NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delectable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more coconut milk for a very savory and unique taste.
Cecil B. Williams
EMERGE INSURANCE AGENCY