Sweet Potato Lentil Stew
This creamy vegan sweet potato lentil stew is the ultimate comfort food. The perfect one-pot recipe for a quick lunch or dinner. Enjoy with gluten-free bread and fresh parsley.
Ingredients
- 1 tbsp coconut oil
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tsp cumin
- 2 tbsp yellow curry powder
- 1/2 tsp turmeric
- salt and pepper to taste
- 500 g sweet potatoes peeled and cut into cubes
- 150 g brown lentils
- 500 ml vegetable broth
- 400 ml coconut milk
- 100 g kale chopped, fresh or frozen
To Serve
- fresh parsley
- chili flakes
- gluten-free bread
Instructions
- In a large pan, sauté onion and garlic in a little bit of coconut oil for 2-3 minutes. Then add your spices and sauté until fragrant.
- Add the sweet potatoes, brown lentils, vegetable broth and coconut milk and stir to coat. Cover the pan with a lid and bring to a boil. Reduce the heat and let the stew simmer for 20 minutes or until the sweet potatoes are tender.
- Stir in the kale and cook for a further 5 minutes. Season with salt and pepper to taste.
- Serve the stew with fresh parsley and gluten-free bread.
Notes
- If you don't like sweet potato you can also use normal potatoes.