Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint
A delicious, silky Middle Eastern inspired stew loaded with chick peas, red lentils, spinach, butternut squash and sweet potatoes finished with creamy coconut and handfuls of fresh herbs. Serve with cous cous or rice and garnish with more herbs, pine nuts and pomegranate arils.
Ingredients
- 1 tablespoon olive oil
- 125 – 150g/1 medium onion, peeled and chopped
- 16g/4 cloves of garlic, peeled and crushed
- 16g ginger, peeled and grated or finely chopped
- 150g/1 medium sized sweet potato, peeled and cubed
- 150g butternut squash, peeled and cubed
- 2¾ teaspoons Middle Eastern powder (See Notes for alternative)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 375ml - 500ml/ 1½ - 2 cups vegetable stock
- 40g/2 tablespoons tomato paste
- 80g/½ cup uncooked red lentils, rinsed
- 1 tin of chick peas, drained and rinsed
- 1 x 400g tin of coconut milk
- 75g baby spinach
- 15g fresh mint, chopped
- 10g fresh parsley, chopped
- 5g fresh coriander, chopped
Instructions
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Heat the oil in a cast iron casserole over a moderate heat and add the onion. Cook for 5 minutes, stirring from time to time, until softened and slightly caramelised.
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Add the crushed/chopped garlic and ginger and cook for a further minute until aromatic
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Stir in the spices and seasoning and cook, stirring, until aromatic – around 20 – 30 seconds
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Add the tomato paste and then add 375ml of the stock and the lentils. Stir well to mix.
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Next add the drained and rinsed chick peas, the butternut squash and sweet potato
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Bring to a simmer and cook, with the lid on, for 15 – 25 minutes or until the dried lentils and vegetables and are soft.
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Add the coconut milk and bring to a simmer. Stir in the spinach and cook for 1 – 2 minutes or until the spinach has wilted.
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Finally stir in the fresh herbs and serve with your choice of serving options
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Garnish
· Chopped herbs
· Pomegranate arils
· Toasted pine nuts
Recipe Notes
Equipment:
- Cast iron casserole or frying pan and lid
- Chopping board and knife
- Kitchen scales and measuring spoons
- Measuring jug
- Can opener
- Sieve or colander
To serve:
- Cooked rice – white, brown or wild rice or a mix of both, OR
- Flat bread, pitta or naan bread, OR
- Fresh crusty bread, OR
- Couscous -see here for more information on how to prepare couscous
Middle Eastern Spice:
If you do not have any Middle Eastern Spice, replace with the following ingredients:
- ¾ teaspoon coriander powder
- ¾ teaspoon cumin powder
- ½ teaspoon cardamom powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder