Indian Inspired Sweet Potato, Spinach and Lentil Stew

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This delicious recipe comes from the brand new issues of The 4 Blades MagazineThe Dinners Issue

I created this recipe for our Soups and Stews section of The Dinners Issue which launched July 1st. Oh boy is this a delicious stew. It has a subtle curry flavour, a slight sweetness and a delicious subtle coconut flavour. This was a complete fluke and oh boy is it delicious and is a regular in our house now. It may look very basic (and even unappetizing) but the flavour is delicious!

To add meat to this dish, you can add a diced chicken breast to the basket then place sweet potato and lentils on top.

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Indian Inspired Sweet Potato, Spinach and Lentil Stew
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 large onion, peeled and quartered
  2. 1 heaped Tbsp coconut oil
  3. ½ Tbsp Hungarian paprika, or hot paprika for a spicier stew
  4. 1 tsp garam masala
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 1/8 tsp ground cloves
  8. 1/8 tsp curry powder, more for a more spicy stew
  9. ½ Tbsp vegetable stock powder
  10. 400ml can good quality coconut milk
  11. 100g water
  12. 100g diced tomatoes
  13. 2 x 400g canned brown lentils, rinsed and drained
  14. 1 large sweet potato, peeled and diced into 1x1cm pieces
  15. 40g baby spinach, roughly chopped
Instructions
  1. Place onion (1) into bowl. Speed 7 / 5 seconds. Scrape down the sides of the bowl.
  2. Add coconut oil (1 heaped Tbsp), garam masala (1 Tsp), cumin (1 tsp), coriander (1 tsp), ground cloves (1/8 tsp) and curry powder (1/8 tsp) to bowl.
  3. Cook for 4 minutes / 100C / Speed 2.
  4. Add the vegetable stock powder (1/2 Tbsp), coconut milk (400ml can), water (100g) and diced tomatoes (100g) to bowl.
  5. Place the sweet potato (1 large) into the internal steaming basket and pour over the drained lentils from two 400g cans.
  6. Put internal steaming basket into place in the bowl. Put lid into place and place the steaming attachment lower dish on top to avoid splatters.
  7. Cook for 20 minutes / Steaming Temperature / Speed 2.
  8. Carefully remove internal steaming basket from bowl.
  9. Pour the lentils and sweet potato into bowl and stir gently to combine.
  10. Pour into serving bowls. Top with a little of the chopped spinach.
  11. Serve immediately.
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By | 2017-06-12T11:20:04+00:00 July 3rd, 2016|Categories: Lunch and Dinner, The 4 Blades Magazine|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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