Tuesday, 13 September 2016

Curried Sweet Potato and Lentil Stew

I wanted something super healthy when I came out of hospital, so I helped my Mum make this delicious curried lentil and sweet potato stew. It was lovely comfort food and the yoghurt really cut through the flavours.

Curried Sweet Potato and Lentil Stew (from Love and Lemons)
(Serves 4)

1 tbsp oil
½ onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
½ tsp fresh ginger, minced
1 large sweet potato, chopped
2 tsp curry powder
¼ tsp ground cardamom
150g dried red lentils
1l vegetable stock
125g chopped green beans
75g frozen peas, thawed
120g spinach
juice 1 lime, plus extra lime wedges for serving
juice ½ small lemon
pinch chilli flakes
small bunch coriander, chopped

for the Yoghurt Sauce
125g greek yoghurt
½ tsp extra-virgin olive oil
squeeze lemon or lime juice
salt and pepper

Heat the oil in a large pan over a medium heat. Add the onion and a few pinches of salt and pepper and cook for about 5 mins until soft. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry powder, cardamom, and season. Stir again and cook until the spices are fragrant, about 1 min. Add the lentils and stock. Reduce the heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 mins.

Meanwhile, mix together all the ingredients for the yogurt sauce.

Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few mins. Add the lime juice, lemon juice and chilli flakes and stir to combine.

Divide into 4 bowls and sprinkle with coriander. Serve with the yoghurt sauce.

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