This golden stew is rich in potassium and curcumin, which help calm the body and reduce inflammation before bed, making it a warm, soothing way to unwind at the end of the day
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2-3 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 1126 |
| Fat | 55g |
| Saturates | 38g |
| Protein | 39g |
| Carbs | 137g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
