One-Pot Kumara & Lentil Coconut Stew (Vegan, Pescatarian-Friendly, Low Sodium)

Name: One-Pot Kumara & Lentil Coconut Stew (Vegan, Pescatarian-Friendly, Low Sodium)
Cuisine: New Zealand
Ingredients: 1.2 kg Orange kumara (peeled & cubed); 300 g Red lentils (dry, rinsed); 400 ml Light coconut milk (low-fat); 1.2 L Low-sodium vegetable stock; 1 large Onion (finely chopped); 3 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 2 tsp Ground turmeric; 1 tsp Ground cumin; 200 g Baby spinach; 1 tbsp Olive oil; from 2 limes Fresh lime juice; 1/2 cup (for serving) Fresh coriander (chopped)

A recipe from New Zealand.

🇳🇿 New ZealandonePotkumaralentilcoconutveganpescatarianlowSodiumlowSalthealthyantiInflammatoryheartHealthycheapsimple

One-Pot Kumara & Lentil Coconut Stew (Vegan, Pescatarian-Friendly, Low Sodium)

Nutrition (per serving)

340Calories

14 gProtein

58 gCarbs

8 gFat

10 gSugar

280 mgSalt

Ingredients

1.2 kg Orange kumara (peeled & cubed)
300 g Red lentils (dry, rinsed)
400 ml Light coconut milk (low-fat)
1.2 L Low-sodium vegetable stock
1 large Onion (finely chopped)
3 cloves Garlic (minced)
1 tbsp Fresh ginger (grated)
2 tsp Ground turmeric
1 tsp Ground cumin
200 g Baby spinach
1 tbsp Olive oil
from 2 limes Fresh lime juice
1/2 cup (for serving) Fresh coriander (chopped)

Method

Heat olive oil in a large pot over medium heat. Add onion, garlic and ginger; cook 4–5 min until softened and fragrant (no added salt).
Stir in turmeric and cumin for 30 seconds. Add kumara cubes, lentils, coconut milk and low-sodium stock. Bring to a gentle boil.
Reduce heat, cover and simmer 25–30 min, stirring occasionally, until lentils and kumara are very tender and stew thickens.
Stir in spinach until just wilted (1–2 min). Finish with lime juice. Taste and adjust with more lime if needed (no salt required). Serve topped with fresh coriander.