How to Make Curried Lentil & Sweet Potato Lunch Stew
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Heat olive oil in a large pot over medium heat. Add diced carrots and sweet potato, sauté 2 minutes until slightly softened.
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Stir in curry powder, turmeric, and coriander; cook 1 minute to release aromas.
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Add lentils, coconut milk, vegetable broth, salt, and pepper. Bring to a boil over high heat.
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Reduce heat to medium-low, cover, and simmer for 18 minutes, until lentils and sweet potatoes are tender.
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Stir in baby spinach and cilantro, cooking just until spinach wilts. Serve hot.
Pro Tips for Perfect Curried Lentil & Sweet Potato Lunch Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dried brown lentils, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Curried Lentil & Sweet Potato Lunch Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Curried Lentil & Sweet Potato Lunch Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dried brown lentils, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.