Curried Sweet Potato & Lentil Stew
This comforting vegan dahl or stew combines sweet potatoes, red lentils, coconut milk, and spinach, creating a creamy and flavorful dish that's perfect for any occasion. Easily customizable with your favorite vegetables, it's a hearty, nutritious, and satisfying meal that's sure to please!
Ingredients
- 1 tbsp coconut butter
- 2 cm grated ginger (3/4 inch)
- 3 cloves garlic
- 1 large onion
- 1 tsp chili flakes
- 1 tsp cumin
- 1 tsp curry
- 1 tbsp sweet paprika
- 3 large sweet potatoes
- 200 g red lentils
- 200 g spinach
- 150-200 ml coconut milk
- 600 ml vegetable stock
Instructions
- Put the coconut butter, grated ginger and garlic in the Crockpot Dutch oven. Sauté for a few seconds, then add the finely chopped onion.
- Stovetop Alternative: Heat the coconut butter in a large saucepan or Dutch oven over medium heat. Add the grated ginger and garlic, and sauté for a few seconds until fragrant. Then, stir in the finely chopped onion and cook until softened.
- Sauté the onion for one minute, then add the spices. Stir well, then add the evenly diced sweet potatoes and one cup of lentils, then top up with the vegetable stock.
- Cover and simmer over medium heat for 20 minutes or until the sweet potato is tender, then add the spinach and the coconut milk.
- Serve the stew with extra coconut milk, chili flakes, and coriander leaves (use frozen if you have to but fresh is best🌿).
- It's dahl-icious! ❤️
Notes
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