COCONUT & PEANUT RED LENTIL STEW
Adapted via The Endless Meal
Serve 5 to 6
♦ Olive oil
♦ 1 medium yellow onion, minced
♦ 2 bell peppers, seeded and diced
♦ 2 medium carrots, peeled and diced
♦ A 2-inch piece ginger, peeled and minced
♦ 3 garlic cloves, minced
♦ 1-2 dried red chilies, minced
♦ 1 tsp ground cinnamon
♦ 1 tsp smoked paprika
♦ 1/2 tsp ground cumin
♦ 1/2 tsp turmeric
♦ 2 medium sweet potatoes, diced (about 3 cups)
♦ 1 28-oz can diced tomatoes
♦ 4 cups vegetable stock
♦ 1 cup red lentils
♦ 1/4 cup creamy peanut butter
♦ 1 15-oz can coconut milk
♦ 1 cup roughly chopped kale
Place the dried red chilies into a mug. Bring a small pot of water to a boil, and carefully pour the water over the chilies. Set aside and allow the chilies to reconstitute.
Heat the oil in a dutch oven over medium-to-high heat. Add the onion and cook, stirring regularly, until caramelized and browned. Depending on your stovetop, this can take anywhere from 8 to 15 minutes. Add the bell peppers, carrots, ginger and garlic and cook until the vegetables are soft. Add a dash of salt and pepper.
While the vegetables are cooking: remove the chilies from the water and mince – stir these into the pot, along with the cinnamon, smoked paprika, cumin and turmeric and let cook for 1 minute.
Add the sweet potatoes, diced tomatoes (with their liquid) and the stock, and bring the pot to a boil. Reduce the heat to low and allow to simmer, uncovered, for 30 minutes.
Stir in the red lentils and peanut butter and let cook until the lentils are soft, about 10 minutes. Once done, turn off and remove the pan from the heat.
Carefully pour half of the stew into a blender. Pour in a splash of coconut milk, and blend to a purée; adding more coconut milk as needed. Stir the purée back into the pot, along with any remaining coconut milk, and add the kale. Place a cover over the pot to help the kale wilt. Season to taste with salt and pepper, and serve hot.
Read more about this dish and my musical pairing HERE.