Jamaican Lentil Stew With Coconut

Total Time
50mins
Prep
10 mins
Cook
40 mins

1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.

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Ingredients

Nutrition

Directions

  1. Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
  2. Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  3. Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  4. Add the spices and saute for a minute more.
  5. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  6. Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
  7. Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  8. NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.