I created this recipe for our Soups and Stews section of The Dinners Issue which launched July 1st. Oh boy is this a delicious stew. It has a subtle curry flavour, a slight sweetness and a delicious subtle coconut flavour. This was a complete fluke and oh boy is it delicious and is a regular in our house now. It may look very basic (and even unappetizing) but the flavour is delicious!
To add meat to this dish, you can add a diced chicken breast to the basket then place sweet potato and lentils on top.
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- We are going Back to Basics with simple, delicious meals that the whole family will enjoy. We know you are especially going to love Quiche Lorraine and Beef Burgers.
- In a rush? Our Quick Midweek Meals are for you. Try Chilli Con Veggie for a quick and nutritious vegetarian option.
- We think thermo mixers make the BEST Soups and Stews, and you are spoilt for choice this month. Roast Chicken Stew will be a new family favourite.
- When you have a bit more time up your sleeve why not put your thermo mixer through its paces? We have beautiful ideas for some Leisurely Weekend Cooking like Harissa Lamb with Lime Cous Cous and Vegetable Lasagne.
- Try a twist on some of your old favourites with Almond Satay Chicken and Curried Apricot Chicken Drumsticks and more.
- Looking for a side dish to make the meal? Look no further than Warm Pumpkin and Quinoa Salad, or the fresh and fabulous Chilli Lemon Steamed Beans.
- When you fancy something light in the warmer months, we have got you covered. Summer Salmon with Papaya Salad and the Leek and Cheese Tart is a great place to start!
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- 1 large onion, peeled and quartered
- 1 heaped Tbsp coconut oil
- ½ Tbsp Hungarian paprika, or hot paprika for a spicier stew
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/8 tsp ground cloves
- 1/8 tsp curry powder, more for a more spicy stew
- ½ Tbsp vegetable stock powder
- 400ml can good quality coconut milk
- 100g water
- 100g diced tomatoes
- 2 x 400g canned brown lentils, rinsed and drained
- 1 large sweet potato, peeled and diced into 1x1cm pieces
- 40g baby spinach, roughly chopped
- Place onion (1) into bowl. Speed 7 / 5 seconds. Scrape down the sides of the bowl.
- Add coconut oil (1 heaped Tbsp), garam masala (1 Tsp), cumin (1 tsp), coriander (1 tsp), ground cloves (1/8 tsp) and curry powder (1/8 tsp) to bowl.
- Cook for 4 minutes / 100C / Speed 2.
- Add the vegetable stock powder (1/2 Tbsp), coconut milk (400ml can), water (100g) and diced tomatoes (100g) to bowl.
- Place the sweet potato (1 large) into the internal steaming basket and pour over the drained lentils from two 400g cans.
- Put internal steaming basket into place in the bowl. Put lid into place and place the steaming attachment lower dish on top to avoid splatters.
- Cook for 20 minutes / Steaming Temperature / Speed 2.
- Carefully remove internal steaming basket from bowl.
- Pour the lentils and sweet potato into bowl and stir gently to combine.
- Pour into serving bowls. Top with a little of the chopped spinach.
- Serve immediately.