John Myers
Contents
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Ingredients
- 1 medium sized Fresh shallot
- 4 cm Fresh ginger
- 1 small Clove of garlic
- 300 g Sweet potato
- 1 tbsp Coconut oil
- 1 tsp Ground cinnamon
- 0,5 tsp Ground turmeric spice
- 0,5 tsp Ground cumin
- 250 g Lentils red
- 400 g Skinned tomatoes (can)
- 400 ml Vegetable broth, instant
- 250 ml Coconut milk
- 100 g Spinach leaves
- 0,5 bunch Fresh coriander
- 0,5 Tl Cane sugar
- Cayenne powder
- Salt
Instructions
- Peel shallot and garlic, cut into small pieces, peel ginger, cut into small pieces, peel sweet potato and cut into 2cm pieces, heat coconut oil in a saucepan, sauté shallots, garlic and ginger in it.
- Sprinkle with cinnamon, turmeric and cumin and sauté briefly until the spices start to smell. Add lentils and sweet potatoes, let simmer briefly. Add tomatoes, vegetable stock and coconut milk, bring to the boil and simmer for about 12 minutes.
- In the meantime, rinse off the spinach, sort and shake dry. Pluck the coriander leaves from the stalks and roughly chop them, add the spinach to the saucepan and cook for 1-2 minutes until the spinach has disintegrated slightly. Season everything with cane sugar and cayenne pepper. Arrange the Indian lentil stew on plates and serve sprinkled with coriander.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 16.3gProtein: 8.8gFat: 3.9g
