COCONUT LENTIL STEW 🥥🍲

[RECIPE IN SHOW NOTES] 

Another stew! Ok, it’s not really a stew, but this is Simon’s absolute go-to winter dal recipe. It has all the lovely rich, warming vibes that a stew does (thanks very much to the coconut cream for that), and TONS of nutrition in it thanks to the spinach and the cumin-spiked sweet potatoes on top (which are a total GAME CHANGER). Find the full recipe with pictures in our brand new cookbook, which is out July 4 2023! 

Main tip: Give those onions a good deep bronze and don’t be tempted to add the spices early.  

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Recipe  

Ingredients  

Serves 6–8 

1 large sweet potato, cut into 1 cm (½ inch) cubes 

2 tablespoons cumin seeds 

vegetable oil (or another neutral-tasting oil, e.g. grapeseed, sunflower) 

salt and pepper 

1 onion, thinly sliced 

2 garlic cloves, finely grated 

1 thumb-sized piece (about 5 cm/2 inches) fresh ginger, finely grated 

1 fresh green chilli, finely chopped (optional) 

1 teaspoon turmeric powder 

1 teaspoon ground coriander 

1 teaspoon garam masala 

500 g (1 lb 2 oz) dried red lentils 

400 g (14 oz) tinned coconut cream 

2 cups (500 ml) boiling water, plus extra as needed 

1 vegetable stock (bouillon) cube 

2 2/3 cups (120 g) baby spinach 

juice of 1 lemon 

Greek-style yoghurt or Glorious Garlic Raita (page XXX), to serve 

toasted flatbreads, to serve 

Method 

Preheat the oven to 180°C (350°F). 

Arrange the sweet potato pieces on a baking tray in a single layer. Scatter half the cumin seeds over, drizzle a little oil over, season with salt and pepper and roast for 20–25 minutes until golden. Set aside. 

Heat a thin layer of oil in a heavy-bottomed saucepan over medium–high heat. Add the onion and the remaining cumin seeds and cook, stirring occasionally, for 8–10 minutes, until the onion is a deep golden brown. Add the garlic and ginger, and cook for another 1 minute, then add the remaining spices and cook for a further 1 minute, stirring constantly, until your whole kitchen smells amazing. 

Add the lentils and cook for 1 minute, stirring well to coat them in all that lovely goodness, then pour in the coconut cream and boiling water. Crumble in the stock cube and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes, stirring occasionally and topping up with a few extra splashes of water as needed, until the lentils are soft and the ‘stew’ has the consistency of a thick, creamy soup. Stir in the baby spinach and cook for a further 1 minute until wilted, then remove from the heat, squeeze in the lemon juice and stir to combine. Season with salt and pepper to taste. 

Ladle into bowls, top with the sweet potato pieces and a dollop of Greek-style yoghurt or (better still) a little garlic raita, and serve with toasted flatbreads for dipping. Heaven. 

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