Coconut Curried Sweet Potato And Lentil Stew

I need to find out ways to unplug from every one of the communication sometimes. Or just find a stability. When I'm no longer working on my site, I'm constantly plugged in for my other job. As much as I tell myself that I need to have a break and unwind, it's hard to step from the chaos of work and the busyness of existence; I'm sure a lot of you can connect!
Usually the only thing that gets me from all of it may be the chaos of my own kitchen - my own little sweet happy spot. As soon as I placed on just a little music and commence to dice and chop, my innovative energy pours into pots and pans, creating good meals for family members.
This stew was made during an evening when my mind was cluttered and I needed a release. I had developed a busy day full of conferences. Okay and I was also thinking about when I would actually obtain those lady scout cookies I ordered - like how long it would consider for me personally to destroy 5 containers this season? Whattttttt? Gal scout cookies are difficult to think about.
Anyway there is a jar of lentils that were sitting in my own cupboard alongside gorgeous organic lovely potatoes from Whole Foods. It had been time to put the iPhone down. A lovely pot of stew was an experience I was prepared to take on.
Mmmmm how I really like the taste profile of this stew! The coconut milk, curry, nice potatoes, and a touch of cinnamon give it a somewhat sweet flavor that's both light and delicious. The coconut dairy can be pureed with a number of the nice potatoes, then put into the broth to provide it a creamy, velvety texture.
Ohhhh and who could forget about the lentils? They're the star here! Lentils are flawlessly healthy, low in calories, filled with vitamins and minerals, and filled with fiber!
Prep period:
0 mins
Cook period:
45 mins
Total time:
55 mins
Ingredients
2 pounds lovely potatoes (about 5-6 medium special potatoes), peeled and diced into inch cubes
teaspoon essential olive oil
huge onion, chopped
3 cloves garlic, minced
tablespoon curry powder
3 /2 cups vegetable broth
/2 cups green lentils (or whatever you have on hand)
/2 cup light canned coconut milk (I get mine from Trader Joe's)
/4 teaspoon cinnamon
Instructions


Heat essential olive oil in a large pot over medium-high temperature. Add onion can carrot, and half of the diced sweet potatoes and saute before onions commence to soften and turn translucent about 4-5 mins. (Notice: the spouse from the diced sugary potatoes is going to be reserved for later on use.) Add the garlic clove, ginger, curry powder, tumeric, and salt and saute for 2 minutes longer; stirring regularly.
Next add the vegetable broth and lentils, and bring to a boil over high temperature. Cover the pot, reduce high temperature to medium low, and simmer for 30-45 mins or until lentils are sensitive.
While https://www.suncakemom.com is simmering, make the coconut-sweet potato broth: Place a medium pot over high temperature and fill up with water, bring water to some boil and add in the rest of your diced sugary potatoes you had reserve. Reduce high temperature to medium, cover, and continue steadily to cook for about 8 minutes or until lovely potatoes are sensitive and nearly dropping apart. This make take more time based on how small you trim your special potatoes. Once sensitive, drain drinking water from lovely potatoes, and place them right into a meals processor chip. Add coconut milk and cinnamon and puree until it forms a somewhat smooth persistence. Next add the sweet potato coconut puree to the stew, and continue to cook to thicken broth a little.
The stew is performed when all of the lentils are tender, as well as the broth has thickened. Time of year soup to taste with additional sodium and/or pepper. Scoop into bowls, and garnish with fresh herbs and greek yogurt if preferred.
In the UK we do not get those cookies! 🙁
Probably a good thing - I must not be allowed alone with cookies anyhow…
Recipe is amazing, than you! Really was fast and simple to do, Preferences ike it should have been much harder. Made enough for dinner for four and lunches too 🙂