Servings: 2
Calories: 912.34kcal
Ingredients
- 2 sweet potatoes peeled and diced
- 1 onion chopped
- 85 g 3/8 cup spinach leaves
- 400 g lentils 1 cup, can or pre-boiled dried
- 500 ml (2 cups) vegetable stock
- 200 grams (1 cup) cup rice
- 3 tbsp peanut butter
- 2 tbsp olive oil or other vegetable oil
- 1 tsp fresh turmeric finely chopped
- 1 tbsp fresh ginger finely chopped
- 1 tbsp garlic finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli paste
- handful of chives, or coriander chopped
- salt
- pepper
Instructions
- Heat the olive oil in a pan, and saute the onion with a pinch of salt for 3 - 4 minutes
- Add the ginger, garlic and turmeric, and stir for another 2 minutes.
- Stir in the spices (cumin, coriander and chilli paste).
- After 1 minute add the sweet potato and stir well, so the sweet potato is well covered with all the spices.
- Add the vegetable stock, bring to the boil, and let it simmer (covered) for approx. 15 / 20 minutes until the sweet potato is cooked.
- Meanwhile boil the rice according package and keep aside.
- Add the lentils and the 2 tbsp of peanut butter to the sweet potato stew, stir and simmer for another 5 minutes.
- Stir in the spinach leaves.
- And season to taste with salt, pepper.
- Top with some chopped chives, or coriander
- Serve with rice, and chapati's
Notes
I like this stew just served on a chapati, or have it with some rustic bread.
Nutrition
Serving: 1g | Calories: 912.34kcal | Carbohydrates: 143.75g | Protein: 35.95g | Fat: 24.12g | Saturated Fat: 3.95g | Trans Fat: 0.01g | Sodium: 1282.85mg | Fiber: 18.72g | Sugar: 12.42g | Vitamin A: 126.82IU | Vitamin C: 32.87mg | Calcium: 18.81mg | Iron: 62.23mg
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