Kumara and coconut stew

Kumara and coconut stew

Tags

Vegan
Stew
Soup

Cook

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 inches ginger, minced
  • 6 cloves garlic, minced
  • 700g kumara, peeled and diced
  • ½ cup brown lentils
  • 4 cups vegetable stock
  • 1 can coconut milk
  • 1 bunch kale, de-stemmed and chopped
  • Coriander
  • Naan

Steps

  1. Heat the wok. Add the coconut oil and let it melt.
  2. Add the onions and sauté, stirring occasionally, until translucent and quite soft.
  3. Add the chilli flakes, coriander, cumin, and turmeric. Sauté until fragrant.
  4. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
  5. Add the kumara and stir to coat in the spices. Add the lentils and stir once more.
  6. Add the vegetable stock and stir, scraping up any browned bits. Place the lid on top of the pot and bring to a boil.
  7. Lower to a simmer and set the lid slightly askew on top, Simmer until the lentils are tender, about 30 minutes.
  8. Add the coconut milk and kale to the pot and stir. Cover and simmer until the kale is wilted.