I have a big thing for stews, having grown up eating Caribbean food where we stew just about everything! This Sweet Potato and Coconut Milk Stew with Brown Rice and Lentils recipe is a delicious vegetarian/vegan alternative that will warm your tummy and make your taste buds do a happy dance with it’s exotic spices!

 

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Sweet Potato and Coconut Stew with Brown Rice and Lentils (Serves 6)
 
2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
2 TBS olive oil
sea salt and pepper to taste
3 TBS coconut oil, divided
1 large yellow onion, peeled and diced
1 tsp fresh ground turmeric (use zester to grate)
1 TBS curry powder
2 TBS freshly grated ginger (from a 1 inch piece of ginger)
4 c. vegetable or chicken broth
1 c. coconut milk
2 large shallots, peeled and minced
1 1/2 c. cooked black lentils (or any lentils)
3 c. cooked brown rice
plain yogurt, for serving
fresh minced cilantro, for serving
 
Directions:

 

Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
 
Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then add the coconut milk and stir. Season to taste with salt and pepper. Set soup aside.
 
In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils, add pepper and saute until crispy, another 2 minutes. Remove from the heat.
 
Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, plain yogurt, and
cilantro.
 
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