Skip to main content

Sweet Potato and Lentil Crock-Pot Stew

This makes me want to sing.

It's possible that I should just delete my blog postings and make this URL redirect to Pinch of Yum, because a good portion of the things I cook now are from that site. And almost all of them have become favorites. 

I'm at the point now where I'm trying recipes from Pinch of Yum that don't initially sound that good to me, because I trust Lindsay that I will love it. She has yet to let me down. In this case, I'm not big on stew, or coconut milk, or anything with chunks of potatoes. But I was lured in by how healthy, cheap, and easy it looked to make. And guess what? It was delicious.

Bonus: SO MANY LEFTOVERS.
I'm more excited about going back to work now that these are waiting for me.

My only change to the original is that while she uses 3 cups of vegetable broth and 1 cup of water, I used 4 cups of vegetable broth, because that's the amount in a box and I hate having ingredients left over. And I added the cilantro. Also, I needed more cooking time, but I think my Crock-Pot might be less hot than some.

UPDATE: As delicious as it was with coconut milk the first time I make it, almost milk agrees with me better, so I tried making that substitution and it was ALMOST as delicious. I topped it with plain yogurt to add more creaminess and it was perfect. I also have started mashing the yams after they're cooked and I prefer that texture.

UPDATE #2: INSTANT POT!!! It tastes better and it's faster. Instructions added below.


The Recipe (taken from Pinch of Yum):
3 large sweet potatoes or yams, diced (I prefer yams)
4 c vegetable broth
1 onion, minced
4 cloves garlic, minced
2 tsp coriander
2 tsp garam masala
2 tsp chili powder
1/2 tsp salt
1 1/2 c uncooked red lentils, rinsed
1 can coconut milk or 1 1/2 c almond milk
cilantro and plain yogurt for garnish, optional

CROCK-POT INSTRUCTIONS
  • Put all ingredients except lentils and coconut milk in Crock-Pot Cook on high until potatoes are soft (mine took about 4 1/2 hours).
  • Add lentils and coconut milk and cook on high until lentils are broken down (mine took another 2 hours).
  • With a potato masher, break up the yams to desired consistency.
  • Garnish with cilantro and plain yogurt.
INSTANT POT INSTRUCTIONS
  • Saute the onions and garlic until the onions are soft.
  • Add all other ingredients.
  • Pressure cook for 12 minutes. Natural release.
  • Garnish with cilantro and plain yogurt.

The Verdict:
Overall grade: A
Overall reason: Great flavor, healthy, easy, and cheap
Time to prepare: 10 minutes, plus 6 1/2 hours to cook
Husband quote: "I want ice cream."

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more