Ingredients
- 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)
- 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."
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.