Spicy Peanut-Turmeric Lentil Stew
I have been particularly addicted to stew this season. I've always enjoyed it, but this year, I have consistently been craving it, which has caused me to try out countless different combinations of warming spices, plant-based proteins and winter vegetables.
spicy peanut-turmeric lentil stew | kulaskitchen.com
This stew was one of those experiments, and although I didn't necessarily think it would turn out super special, I was wrong.
spicy peanut-turmeric lentil stew | kulaskitchen.com
I have obviously made Alison Roman's "The Stew", which is wildly delicious, and I've found that using that loose base of coconut milk, ginger, garlic and turmeric makes for a wonderfully fragrant and rich stew every time. I have also mentioned on my Instagram countless times that I am obsessed with Ashlae's Spicy Peanut Stew with butternut squash and chickpeas, which is thick and tomato-y and dreamy, and both of those stew recipes were inspiration for this one.
spicy peanut-turmeric lentil stew | kulaskitchen.com
For this one, I went for lentils (again) because they are cheap, protein-rich and easy on the stomach (sometimes chickpeas are no bueno for me). The potatoes add some bulk and the peanut butter gives it a perfect nuttiness that's surprising, but insanely good here.
spicy peanut-turmeric lentil stew | kulaskitchen.com
I'll shut up about stew now! Enjoy this one :)
spicy peanut-turmeric lentil stew | kulaskitchen.com
Spicy Peanut-Turmeric Lentil Stew
Ingredients
1 tbsp coconut oil
½ large white onion, diced
3 cloves garlic, minced
2-inch piece fresh ginger, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp sea salt
2 tbsp concentrated tomato paste
More sea salt and fresh pepper
2 cups cubed potatoes (I used a mix of sweet and Yukon gold)
1 cup red lentils, rinsed
2 cups full-fat coconut milk (one can)
2 cups vegetable broth
⅓ cup natural peanut butter
1 bunch organic kale (or other greens), chopped
1 lime, juiced
Cilantro, for topping
Chopped peanuts, for topping
Method
Heat your coconut oil in a large pot over medium. Add the onion, garlic, ginger and the 1/2 tsp of salt and cook until onion is soft and translucent, about 5 minutes. Add your cumin, coriander and turmeric and stir to coat, then cook for an addition 1-2 minutes to toast the spices. Add your tomato paste and stir to coat everything evenly. Add a pinch more of salt and some fresh pepper.
Turn the heat up to high and add your coconut milk and water or broth. Add in the lentils and potatoes and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer (medium-low) and cook, uncovered, for about 20 minutes or until the potatoes are fork tender and the lentils are soft. Reduce heat to low and add in your peanut butter, stirring very well to make sure it gets incorporated.
Remove your stew from the heat and stir in the chopped kale and the juice of 1 lime. Taste and add another big pinch of salt if desired. Serve topped with chopped cilantro and peanuts.
