Sweet Potato Stew with Lentils & Kale
Wholesome and flavourful, this vegetable stew is a hearty plant-based meal that comes together quickly (especially if you have an Instant Pot!).
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Peeler
- Can opener
Ingredients
- 4-6 Sweet Potatoes (depending on size), peeled and diced into 2 cm pieces
- ⅔ Cup Lentils, uncooked
- 1 Can (400 g) Full-fat Coconut Milk
- 4 Cups of Vegetable Stock
- 2- 3 tsp Oil (Coconut or Avocado)
- 1 Onion, chopped finely
- ½- tsp Chile flakes *Optional
- 21/2 tsp Brick Lane Takeaway Blend
- 1 ½-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 3 Cups of Kale, fresh and chopped up
- sea salt
- ground black pepper
- Chopped Cilantro, additional Chile Flakes and Lime Wedges to serve
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