المكونات
- Onion 1, small
- Garlic 2 cloves
- Ginger 5cm piece, fresh
- Sweet potato 1
- Red lentils or Spinneysfood Masoor Dal 100g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Ground Turmeric 1 tsp
- Spinneysfood Ground Cumin ½ tsp
- Spinneysfood Light Coconut Milk 400ml
- Vegetable stock 250ml
- Spinneysfood Cannellini Beans 400g
- Spinneysfood Flaked Almonds 20g
- Lemon 1
- Spinneysfood Fresh Coriander A handful
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Flatbreads 2-3
Nutrition (Per serving)
- سعرات حرارية 1126
- دهون 55g
- المشبعة 38g
- بروتين 39g
- الكربوهيدرات 137g
- السكريات 10g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Turmeric coconut lentil stew with sweet potatoes and cannellini beans
Asian 10 Mins Prep · 20 Mins Cook
- Finely dice the onion, mince the garlic and grate the ginger. Peel and cube the sweet potato. Rinse the lentils well under cold running water.
- Heat the olive oil in a pot over a medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic, ginger, turmeric and cumin, and cook for 1 minute until fragrant. Stir in the sweet potato cubes, lentils, coconut milk and vegetable stock, then bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have softened.
- Rinse the cannellini beans and add them to the pot.
- Toast the almond flakes in a dry pan until golden. Juice the lemon and finely chop the coriander. Stir in the lemon juice and season with salt and pepper.
- Serve warm, topped with fresh coriander, toasted almond flakes and a drizzle of olive oil, alongside flatbreads.