Coconut Curried Sweet Potato and Lentil Stew
A healthy, vegan sweet potato and lentil stew that’s both filling and delicious. It’s got an amazingly creamy texture, and a slightly sweet flavor from coconut milk and a touch of cinnamon. Comfort and nutrition in every bowl!
Servings 4 servings
Calories 300cal
Ingredients
- 2 pounds sweet potatoes (about 5-6 medium sweet potatoes), peeled and diced into 1 inch cubes
- 1 teaspoon olive oil
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon curry powder
- 1/4 teaspoon tumeric
- 1/2 teaspoon salt, plus more to taste
- 3 1/2 cups vegetable broth
- 1 1/2 cups green lentils (or whatever you have on hand)
- 1/2 cup light canned coconut milk (I get mine from Trader Joe's)
- 1/4 teaspoon cinnamon
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and half of the diced sweet potatoes and saute until the onions begin to soften and turn translucent, about 4-5 minutes. (Note: the other half of the diced sweet potatoes will be reserved for later use.)
- Add the garlic, ginger, curry powder, tumeric, and salt and saute for 2 minutes longer; stirring frequently.
- Add the vegetable broth and lentils, and bring to a boil over high heat. Cover the pot, reduce heat to medium low, and simmer for 30-45 minutes or until lentils are tender.
- While stew is simmering, make the coconut-sweet potato broth: Place a medium pot over high heat and fill with water, bring water to a boil and add in the rest of your diced sweet potatoes that you had set aside. Reduce heat to medium, cover, and continue to cook for about 8 minutes or until sweet potatoes are tender and nearly falling apart. This may take more time depending on how small you cut your sweet potatoes.
- Once tender, drain water from sweet potatoes, and place them into a food processor. Add coconut milk and cinnamon and puree until it forms a somewhat smooth consistency. Next add the sweet potato coconut puree to the stew, and continue to cook to thicken broth a bit.
- The stew is done when all of the lentils are tender, and the broth has thickened. Season soup to taste with additional salt and/or pepper. Scoop into bowls, and garnish with fresh herbs and greek yogurt if desired.
Nutrition
Serving: 1serving (based on 4) | Calories: 300cal | Carbohydrates: 60g | Protein: 11.7g | Fat: 2g | Fiber: 16.5g | Sugar: 3.4g