Coconut curry sweet potato and lentil stew

Sweet potatoes are becoming popular on our dining tables. They are inexpensive and readily available. High in vitamin B6, a good source of vitamin C, magnesium, potassium. They also contain vitamin D, iron, and the best part, there are many ways to cook them and still maintain all there nutrients.

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ready In: 55 minutes

Ingredients:

6 medium sized sweet potatoes, pre-boiled (but not cooked), peeled and cubed

1 tablespoon vegetable oil

1 large onion, chopped

2 large carrots, peeled and chopped

3 cloves garlic, crushed

1 teaspoon fresh ginger, grated

1 tablespoon curry powder

¼ teaspoon turmeric

Salt to taste

3½ cups vegetable stock

1½ cups green lentils (kamande) pre-boiled

 ½ cup coconut milk

¼ teaspoon cinnamon

Dhania, chopped, for garnishing

Directions:

In a cooking pot, heat the vegetable oil over medium heat. Add the onions and fry until tender; add the carrots and half the cubed sweet potatoes, stir and let cook for two minutes. (Other sweet potatoes are reserved for later), then add the lentils and cook for a further two minutes.

Add the garlic, ginger, curry powder, turmeric and salt, allow to simmer for two minutes, stirring frequently. Next, add the vegetable stock and let simmer for five-10 minutes.

In another cooking pot, with some vegetable stock, put the remaining sweet potatoes and bring to a boil until tender. Once tender, drain and put the sweet potatoes in a blender with the coconut milk and cinnamon and puree (blend) until smooth.

Add the pureed (blended) sweet potato mix to the other cooking pot stewing and let cook until you have a thick pasty sauce.

Garnish with dhania and serve hot with chapati