I don’t remember the origins of this recipe, or if one actually existed. I can tell you, however, that I’ve made it several times and it’s an absolute favorite. I’ve been experimenting with coconut milk and veggie broth as the base for curry stews, and it’s a winner!! The coconut milk adds a creamy texture, and the veggie broth cuts the boldness of both the coconut milk and the curry. What you end up with is a mild and creamy base that can take on the flavor of many other spices.
I went back and forth on whether or not I should add “curry” to the recipe title, and eventually opted out of using it. Although it does contain curry spice, there are a few other spices that knock this stew out of the curry category. The coriander, cinnamon, ginger and cumin make it taste more like a Moroccan stew rather than a curry stew. Then there’s the Sherry Vinegar, another gem I absolutely love. Just a little bit creates a subtlety sweet and robust undertone that makes you want to eat another bowl even though you’re stuffed! If you haven’t discovered this yet, I recommend you pick up a bottle the next time you visit your local health food store. My favorite brand is Napa Valley Naturals Sherry Vinegar.
Moroccan Sweet Potato & Lentil Stew with Kale
- 2 tbsp EVOO or Coconut Oil or both
- 2 large or 3 medium sweet potatoes, peeled and cut into ½” cubes
- 1½ cup dry brown or green lentils, soaked for an hour in hot water
- ½ bunch curly kale, de-ribbed and leaves chopped
- 1 apple, peeled, cored and chopped into ¼” cubes (optional)
- 3 garlic cloves, minced
- 2 ribs celery, finely diced
- 1 sweet onion, finely chopped
- 32 oz Vegetable Broth, low sodium + 2 cups water
- 1 tbsp Sherry Vinegar
- 2 tsp sweet curry
- 1½ tsp. cinnamon
- 1½ tsp. cumin powder
- 1 tsp. coriander
- 1 tsp. ginger powder
- 1 (15 oz.) can diced tomatoes
- 1 can full flat coconut milk
- Himalayan Salt to taste
- Saute onion and celery in a large stock pot with EVOO or Coconut Oil for a few minutes, until softened.
- Add the garlic and spices, stir well and cook for 1 minute to allow the spices to infuse. Careful not to over cook the garlic.
- Drain and rinse lentils and add them to the stock pot with veggie broth, coconut milk, chopped apple (if using), tomatoes, and sherry vinegar.
- Bring to a light boil, then turn heat to medium/low and simmer for 10 minutes, or until lentils are slightly softened (not too soft however, they will still need to simmer for a while.)
- Add the chopped sweet potatoes and continue to simmer until they soften, usually another 15 minutes.
- The stew will start to thicken so add water as needed to thin out the consistency to your liking.
- Once the potatoes and lentils are tender, add the chopped kale. Stir well and simmer for 5 more minutes.
- Remove from heat, and season to taste with salt.
Is your mouth watering yet? I sure hope so. This is truly one delicious, as well as unique, lentil stew perfect for those cold winter nights! I’m certain it will become a favorite for you!