This recipe takes about 45 minutes to make and serves 5-6 people.
Are you in for a really comforting, delicious and nutritious meal? Well I can highly recommend this exotic sweet potato peanut stew! It’s so warming, cozy and comforting, packed with multiple perfectly balanced flavors and nutrition! A perfect meal to make in big batches for meal prep or serve when guests are coming over! I also love serving it when having guests and haven’t yet met anybody who didn’t like it so far!
This recipe can also be made in a (electrical) pressure cooker to speed up the process and/or use the timer function of the electrical cooker to do different things while your food is getting ready. Perfect for when having guest because you can set and forget, and dinner is getting ready while you spend the time with your guests. It’s whole foods (if you leave out the oil and use a little water to sauté instead) plant-based/vegan, gluten and soy free.
Ingredients:
- 2 onions
- 2 red chilis or 3 tbsp kimchi juice
- A big thumb of ginger
- 1 tbsp. wok or rapeseed oil
- Spices: 1 tbsp. (tikka) curry powder or paste, a big pinch of cinnamon, 1/2 tsp. ground fenugreek seeds, 1 tsp. crushed black pepper, 1 tbsp. ground cumin, 1 tsp. turmeric powder
- 1-1,5 liter water
- 3/4 cup or 175g red lentils
- 700 g or 2 medium big sweet potatoes
- 3 tomatoes
- 400-500 ml or 2 cups tomato passata
- 1/2 tbsp. of each dried oregano, basil, marjoram
- 400 ml or 1 can of coconut milk
- 2-3 tbsp 100% peanut butter or 75g roasted unsalted peanuts
- 1 big or 2 small (very) ripe bananas
- About 400g fresh whole leaf spinach
- 1/2 tsp salt (to taste)
For topping: some lime juice, roasted unsalted peanuts and chopped cilantro (optional).
As a side: cooked whole grain rice or naan/flatbread or just on its own.
Directions:
- Depending on what you would like to serve the dish with, you might have to cook the rice according to the package or prepare the naan breads.
- Peel and dice the onions, clean and dice/slice the chilies or stir in kimchi juice at the end, peel and dice or grate the ginger and add along with the oil to a big pot on medium high heat.
- Sauté until the onions soften, then add the spices and sauté until fragrant. Keep stirring and and keep an eye on it because it can burn quickly with the dry spices. When fragrant add the water and lentils and stir.
- Wash and eventually peel the sweet potatoes if needed. I also like to eat the sweet potatoes with the skin as long as the skin looks good and I just cut of the little ends. Cut the sweet potatoes with a big sharp knife into small cubes, the smaller, the faster they are cooked through. Add them to the pot.
- Wash and chop the tomatoes and add to the pot along with the tomato passata and dried herbs.
- Blend the coconut milk with the peanut butter or peanuts until smooth and add to the pot. Stir everything together well and cook for 20-30 minutes until the sweet potatoes are (almost) soft.
- Peel and slice the banana, add to the pot and stir it in, cook through for another 5-10 minutes until the sweet potatoes and lentils are soft/cooked through.
- Take the pot of the heat. Wash the spinach and add to the pot, stir it in and cover with the lid to let it whilt. Stir in a little salt to taste if needed.
- Serve in a bowl with rice or naan bread, topped with lime juice, roasted unsalted peanuts and chopped cilantro (optional). Enjoy!
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