Sweet Potato, Red Lentil, and Peanut Stew

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

1 yellow onion, diced

1 1/2 tablespoons fresh ginger, peeled and finely grated

3-5 cloves garlic, minced

1 tablespoon salt-free curry powder

1/2 tablespoon cumin

1/2 teaspoon cayenne pepper (reduce or omit for less spice)

1 6-ounce (170 g) can tomato paste

1/3 cup (85 g) natural peanut butter

1 28-ounce (790 g) can diced tomatoes

2 large sweet potatoes, peeled and cut into 1/2″ cubes (about 5 cups)

1 1/2 cups (309 g) dry red lentils, rinsed

3 cups (700 ml) vegetable broth

Salt, to taste

Optional: fresh cilantro and cooked brown rice, to serve

步骤

Bring a large pot to medium heat and add a splash of water or neutral cooking oil. Add the onion to the pot and sauté for 3 to 5 minutes, until translucent. Add the ginger and garlic to the pot and cook for an additional 1 to 2 minutes, until fragrant. Stir in the curry powder, cumin, and cayenne and cook for 1 to 2 minutes more.

Stir the tomato paste and peanut butter into the mixture; once dissolved, add the diced tomatoes, sweet potatoes, red lentils, and vegetable broth. Bring to a boil over high heat, then cover and simmer over low-medium heat for 15-20 minutes, until the lentils have fully cooked.

Ladle into bowls and top with fresh cilantro; serve warm. Store any leftovers in the fridge for up to one week, or the freezer for up to two months.