YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Stew with Roasted Sweet Potatoes and Kale
A warming bowl of creamy coconut lentil stew paired with tender roasted sweet potatoes and fresh kale, accented with hearty chickpeas and cubes of savory tofu. This dish melds the earthy flavors of red lentils and roasted veggies with the tropical hint of light coconut milk for a balanced, satisfying meal.
INGREDIENTS
70g dry red lentils
1/3 cup light coconut milk
1/2 cup diced tomatoes
100g roasted sweet potato
50g chopped kale
1/3 cup canned chickpeas (drained)
50g extra-firm tofu, cubed
1/4 cup diced onion
2 cloves garlic, minced
Spices: cumin, turmeric, paprika, salt & pepper
PREPARATION
Rinse the red lentils under cold water until the water runs clear.
In a medium pot, sauté the diced onion and minced garlic over medium heat until fragrant and softened.
Add the red lentils to the pot along with the diced tomatoes and your chosen spices (a pinch each of cumin, turmeric, paprika, salt, and pepper). Stir to combine.
Pour in the light coconut milk and enough water (about 1 to 1.5 cups) to cover the lentils. Bring to a gentle simmer and cook until the lentils are tender, about 15-20 minutes, stirring occasionally.
While the stew simmers, toss the sweet potato cubes with a bit of olive oil, salt, and pepper, and roast them in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized.
In the last 5 minutes of simmering, add the drained chickpeas, cubed tofu, and chopped kale to the stew. Allow the kale to wilt and the tofu to heat through.
Taste and adjust seasoning as needed. Serve the creamy lentil stew topped with the roasted sweet potatoes for a hearty and balanced meal.