Servings: people
Calories/100g: 143.2 kcalWhy you should try it
This is perfect for a rainy fall day or as a cosy dish for watching a movie. The roasted lentils and cashews turn very fragrant and create a unique flavor along with the sweetness of the potatoes. The squirt of lemon rounds it up perfectly, tingling all of your taste buds.
Ingredients
- 500 g sweet potato
- 220 g red lentils
- 50 g cashews
- 200 g greek yoghurt
- 1 red onion
- 2 garlic cloves
- 20 g ginger
- 900 ml vegetable broth
- 1 proper squeeze of a lemon
- 1 teaspoon curry powder, coriander powder, cayenne pepper
- 1 bunch of fresh cilantro
Instructions
- Roast lentils and prepare vegetables. Roast dry lentils without oil for about 5 minutes until they start to gain a fragrant smell. Meanwhile, peel and finely dice onion, ginger and garlic. Peel and dice the sweet potatoes into cubes of 1 cm. When done roasting, put the lentils in a sieve and rinse with water.
- Fry vegetables and add liquid. In a large cooking pot, heat up 2-3 tbsp. of olive oil. Add the ginger, garlic and onion and roast for 3 mintues while stirring every now and then. Prepare the vegetable broth. Next, add the potatoes and lentils and deglaze with the vegetable broth. Bring to a boil and let the stew simmer for about 20 min. on medium heat. When almost done, add the spices, salt, pepper and lemon to the pot. Stir thoroughly.
- Prepare the toppings. Roast cashews without oil in a small pan until golden brown. Take them out of the pan and chop coarsely. Wash the cilantro. pick leaves and chop.
- Serve the sweet potato stew along with yoghurt, cashews and cilantro on top. Enjoy!
Nutrition
Calories: 143.2 kcal
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