A creamy and soul warming dish with plenty of winter kale and spices. Here, smokey and spicy chili powder (or flakes) is a crucial ingredient. It balances the inherent sweetness of the sweet potatoes and coconut milk to create something utterly delicious.
Ingredients (generously serves 8)
1 large onion, diced
3 cloves garlic, minced
2 stalks of celery, cubed
4 medium carrots, cubed
1/2 - 1 tsp chili flakes or chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
2" piece of ginger, minced
1 large sweet potato, cubed (about 700g)
400g red lentils, rinsed
2 vegetable bullion cubes
5-7 cups of water
1 can coconut milk (400ml)
small bunch of kale
1-2 Tbs lemon juice
Instructions
1. Heat up some oil in a large pot, saute the onion until translucent, then add the garlic and cook until golden. Add the celery, carrots and spices and cook for another 2 minutes. Pour in the sweet potato, lentils, bullion and water. Bring everything to a boil, then reduce the heat, cover the pot, and cook at a simmer for 30 minutes or until the sweet potato and lentils are tender.
2. Stir in the coconut milk and kale, let the kale wilt for 3 minutes, then take the pot off the heat and stir in the lemon juice. Taste and season with salt, pepper and extra chili flakes/powder. Serve with toasted bread and some fresh cilantro or vegan sour cream.
Inspiration from: The First Mess
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