This recipe was one of many we found online and thought we’d give a try. We’re pretty happy with it. Don’t worry, it is not a sweet stew despite having what would normally be considered sweeter ingredients, but it is very flavorful. It doubles easily but serves 4. It takes about 10 minutes of active cooking and prep time. You could probably make the whole thing in a slow cooker if you were so inclined, but we haven’t tried this method yet.
- 1 medium onions, minced
- 2 garlic cloves, pressed
- 1 inch piece gingerroot, grated
- 2 tablespoons vegetable oil
- 2 teaspoons ground coriander
- 1 -2 teaspoon ground cumin ( adjust according to taste)
- 1 (13 ounce) cans coconut milk
- 1 liter vegetable stock
- 4 ounces split red lentils, washed and drained
- 1 small sweet potatoes
- 1 (15 ounce) cans pumpkin puree
- 1/2-1 teaspoon Thai red curry paste (optional)
- black pepper, to taste
- Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
- Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
- Add the spices and saute for a minute more.
- Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
- Simmer over medium – low heat for 40 – 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
- Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.