Creamy Coconut Lentil And Sweet Potato Stew Recipe

About this recipe

A hearty and flavorful gluten-free dinner option, this vegetarian stew combines red lentils, sweet potatoes, and pumpkin puree with the richness of coconut milk and a blend of warm spices. Perfect for solution seekers looking for a comforting and satisfying meal.

Ingredients

• 100 g Garlic - Single Clove
• 200 g Ginger (Aale)
• 100 g Sambar Onion Peeled
• 400 ml Klf Coconad Coconut Milk
• 500 g 24 Mantra Organic Malka Masoor
• 500 g Organically Grown Sweet Potato
• 250 ml Coco Mama Coconut Milk
• 400 Ml Chaokoh Coconut Milk
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pack (100 g) Tata Sampann Black Pepper Whole

Instructions

1. 1. Peel and finely mince 2 cloves of garlic and 1 tablespoon of ginger. Mash them together into a thick paste using a mortar and pestle or the back of a spoon in a small bowl.
2. 2. Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent, about 5 minutes.
3. 3. Stir in the garlic-ginger paste and cook for another 2 minutes, stirring constantly to prevent burning.
4. 4. Add 2 teaspoons of ground coriander and 1 teaspoon of ground cumin to the pan. Stir and cook for 1 minute until the spices are fragrant.
5. 5. Pour in 400 ml of coconut milk and 500 ml of coconut milk. Stir well to combine.
6. 6. Add 200 g of malka masoor, 1 medium sweet potato (peeled and diced), and stir to mix all ingredients evenly.
7. 7. Bring the mixture to a gentle simmer over medium-low heat. Cook for 40-50 minutes, stirring occasionally, until the sweet potato is soft and the lentils are tender.
8. 8. Stir in 1 teaspoon of coconut milk and season with black pepper to taste. Adjust the consistency by adding more coconut milk for a thinner stew or more coconut milk for extra creaminess.
9. 9. Serve the stew hot.