I am a huge fan of anything quick, delicious and nutritious, which is why this recipe is a winter favorite of mine! Yes its needs a bit of cooking time (only 35 minutes!) but your contact time with your TM is very minimal so the cooking for you is still a very quick exercise! Delicious with rice, coconut yogurt and roti bread but also stands on its own as a satisfying nurturing stew. I think you’ll be surprised how much you like it!
Serves 5
+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ soy free
+ nut free
Ingredients
1 brown onion, peeled and halved
2 garlic cloves, peeled
3cm ginger, peeled
30g coconut oil
2 tsp ground cumin
2 tsp garam masala
2 tsp ground turmeric
1 tsp ground cardamom
400g sweet potato, chopped into 4cm pieces
200g red split lentils, rinsed
120g water
20g coconut sugar
40g stock concentrate
400g canned coconut cream
100g peas, fresh or frozen
1tsp fine salt
Method
- Place onion, garlic and ginger in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil and spices, sauté for 5 minutes, 100°C, speed 1.
- Add sweet potato, cook for 10 minutes, 100°C, reverse speed 1.5.
- Add lentils, water, coconut sugar, stock concentrate, coconut cream, peas and salt. Cook for 20 minutes, 100°C, reverse speed 3.
Serve immediately and enjoy! Store for up to 5 days in the fridge, reheats and freezers well.
Want more delicious vegan recipes by Ellen? Check out her 100% plant-based Thermomix books! Click here.
