Sweet Potato, Lentil and Peanut Stew

serves

Serves 4

time

35 mins

level

Beginner

We've teamed up with Mani Life to create the ultimate comfort dish. Packed with plants, lentils and peanut butter, it's everything you need on a cold winter night.

Ingrédients

1 brown onion, finely chopped
3cm knob ginger, finely grated
5 garlic cloves, peeled and crushed
1 ½ tbsp curry powder
½ tbsp cumin
3 tbsp tomato puree
90g Manilife Deep Roast Crunchy Peanut Butter
400g tin chopped tomatoes
2 large sweet potatoes, peeled and cut into small chunks
1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
1 vegetable stock cube

For the dressing:

½ small bunch coriander, roughly chopped
2 limes, zest and juice
1cm knob ginger, finely grated

To serve:

1 x 250g pouch of Merchant Gourmet Red & White Quinoa

Méthode

Whack a large pan over a medium heat and add a shot of olive oil. Chuck in the onion and fry for 8-10 minutes, until translucent and golden in places.
Add the ginger, garlic, spices and tomato paste. Cook for a further 3-4 minutes, until dark and sticky.
Add the peanut butter, tomatoes, sweet potatoes, lentils and a stock cube. Season with a generous pinch each of salt and sugar.
Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for 15-20 minutes, until the potatoes are soft throughout.
To make the dressing blitz the coriander, lime zest and juice and ginger together in a small food processor, until semi-smooth. Add a splash of oil to loosen the mix and season to taste with salt.
Ladle the stew into bowls over heated quinoa and spoon on the dressing.