Thermomix Indian Inspired Sweet Potato, Spinach and Lentil Stew
Sep 27, 2021
Well this recipe was a fluke… and oh boy, was it a great fluke!
Peta here. From memory, it was the day of (or day before?) anew magazine issue launch. We were down a recipe as a recipe didn’t get the tick of approval from the recipe testing team. It was crunch time. I had to find a replacement (and pronto).
I knew it had to be vegetarian and I knew it had to taste amazing. I got creating. A little bit of this and a little bit of that hoping for the best. I remember sending either a voice memo or a video to Bec once it was cooked and taste testing it live. Was an instant hit. I knew I nailed it.
I made a second batch just to be sure then we sent it to one of our awesome recipe testers. It passed with flying colours.
It has remained a popular vegetarian recipe over the years. It really is a must try.
The flavours are subtle, the spice level can be tweaked to suit your tastes and it makes for a very filling vegetarian meal. To stretch this dish, simply serve with a side of steamed rice or cauliflower rice.
Recipe Tester Feedback: “This dish completely caught me by surprise. I really didn’t expect to enjoy it as much as I did because I’m not a lover of coconut, but in the end, it was such a beautifully well balanced and delicate mix of flavours that it totally won me over! Seconds please, chef!” – Claire
No: Gluten / Dairy / Nuts / Eggs
onion – 1, large, peeled and quartered
coconut oil – 25g
paprika – 1/2 Tbsp, Hungarian, or hot paprika for a spicier stew
garam masala – 1 tsp
cumin – 1 tsp, ground
dried coriander – 1 tsp, ground
cloves – 1/8 tsp, ground
curry powder – 1/8, more for a more spicy stew
vegetable stock – 1/2 Tbsp, powder
coconut milk – 400ml, good quality, tin
water – 100g
tomatoes – 100g, diced
sweet potato – 350g, peeled and diced into 1x1cm pieces
lentils – 2 x 400g tins, brown, rinsed and drained
baby spinach – 40g, roughly chopped
Place onion (1) into bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
Add coconut oil (25g), paprika (1/2 Tbsp), garam masala (1 tsp), cumin (1 tsp), coriander (1 tsp), cloves (1/8 tsp) and curry powder (1/8 tsp) to bowl. Program 4 minutes / 100C / Speed 2.
Add the vegetable stock powder (1/2 Tbsp), coconut milk (400ml tin), water (100g) and tomatoes (100g) to bowl.
Place the sweet potato (350g) into the internal steaming basket and add lentils (2 x 400g tins) on top.
Set internal steaming basket into place in the bowl, close the lid and set the steaming attachment lower dish on top to avoid splatters. Program 20 minutes / Steaming Temperature / Speed 2.
Carefully remove internal steaming basket from bowl with spatula.
Pour the lentils and sweet potato into bowl and stir gently to combine with the coconut sauce.
Pour into serving bowls. Top with the spinach (40g), which can then be stirred through before eating.