Sweet potato, coconut and lentil stew
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Sweet potato, coconut and lentil stew
Make light work of the washing up with this all-in-one vegan stew, which is packed with immunity-boosting ginger, turmeric and sweet potatoes. It’s great for both casual entertaining and batch-cooking
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
619Kcal
Fat
32gr
Saturates
23gr
Carbs
58gr
Sugars
14gr
Fibre
13gr
Protein
18gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp coconut or rapeseed oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 40g root ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp ground turmeric
- 800g sweet potatoes, peeled and cut into 3cm chunks
- 250g dried lentilles vertes, rinsed and drained
- 2 x 400g tins coconut milk (we used full fat)
- 400ml vegetable stock (made using 1 stock cube) - use gluten free if required
- 200g cavolo nero, tough stalks removed, leaves chopped
- juice of 1 lime, to taste
- 75g cashews, toasted and roughly chopped
Step by step
How to store
Keep in a container in the fridge for 3 days, or freeze. Gently reheat with a splash of water until piping hot.
- Heat the oil in a large saucepan or flameproof casserole and gently cook the sliced onions for 10 minutes, until softened. Add the garlic, ginger, chilli and turmeric and cook for a further 2-3 minutes, stirring.
- Add the sweet potatoes and lentils to the pan, stirring to coat. Season with black pepper. Pour in the coconut milk and stock and bring to the boil.
- Lower the heat to a simmer, half-cover with a lid and cook for 25 minutes, stirring occasionally, or until the sweet potatoes and lentils are just tender.
-
Stir in the cavolo nero and some salt, cover with the lid and allow to wilt; 2-3 minutes. Squeeze in the lime juice and check the seasoning to taste. Divide among bowls and serve topped with the toasted cashews.How to cook in a slow cookerFry the onions in a frying pan for 3-4 minutes on a high heat then add the garlic, ginger, chilli and turmeric and cook until fragrant. Add the coconut milk (omit the stock, as less liquid is required in a slow cooker) and bring to a simmer. Put the sweet potatoes and lentils in the slow cooker pot, pour in the hot coconut sauce, cover and cook on low for about 4 hours or on high for 2-3 hours, or until tender. Add the cavolo nero for the final 15-20 minutes. Season, add lime juice and scatter with the nuts to serve.
