A delicious soul-warming vegetable stew. The perfect recipe when you’re looking for something, healthy, hearty, filling and also light.
This sweet potato, lentil and turmeric stew has the perfect balance of sass from the chilli and calm from the coconut and fills your mouth with all the tingling sensations you crave from a homemade meal.
This recipe is a good’un.
What’s even better? This sweet potato, lentil and turmeric stew is very simple to prepare and cook…
Sweet potato, lentil and turmeric stew
These beetroot and chickpea falafels are super easy to make and are the perfect addition to an earth bowl, salad or a feast to satisfy the vegetarians and vegans at the table. They are a great starter with a homemade tahini dip and are cheaper than buying falafel at the supermarket… WIN!
- Coconut oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 squeeze of honey (optional to sweeten the onions further)
- 1 tsp coriander (some fresh coriander too if you have it)
- 1 tsp cumin
- 1 400g can chickpeas, rinsed and drained (240g once drained)
- 3 whole cooked beetroots
- Salt and pepper to season
- oat flour / regular flour
- mint tzatziki
- tahini dips
- Prepare the onion, garlic and drain the chickpeas. Preheat the oven.
- First, chop the tops off the beetroot and cook whole in a pan of hot water. This takes about 20-30 minutes depending on the size of the beetroot (use a knife to check when they are cooked / soft).
- Whilst the beetroot are booking, cook the onions, garlic, dried cumin and coriander in a pan with some coconut oil until slightly caramelised (add a squeeze of honey here to sweeten if you fancy).
- Take off the heat and place to the side in a blender with the rinsed chickpeas.
- Once the beetroot are cooked, wash them in cold water and the skin of the beetroot should easy peel off (if cooked properly). If it doesn’t, cook a little longer / peel the skin with a vegetable peeler.
- Once peeled, chop the cooked beetroot up and add to the blender. Blend the mixture and empty into a mixing bowl. Season with salt and pepper to taste.
- Add flour to the mixture until the mixture holds its shape and is ready to form your falafel balls!
- Line a baking tray and place your beetroot and falafel balls spaced out, ready for the oven!
- Cook in the oven for a further 15 minutes (ish) and then enjoy hot with your salad / earth bowl / BBQ / feast!
- Depending on how moist your mixture is will depend on how much flour to add! I added flour until the mixture held together in the balls.
1. Melt the coconut oil in the pot on a medium heat
2. Cook the onions for 5 minutes to soften them.
3. Add the chilli flakes, cumin and turmeric. Mix in with the onions to release the flavours!
4. Add the ginger and garlic to the pot and mix in.
5. Add the sweet potato chunk to the pot and mix in.
6. Drain the lentils from the can (give them a rise) and add those in too!
7. Season everything in the pot with salt and pepper!
8. Add the 1 litre of vegetable stock to the pot and give everything a good stir before raising the heat and bringing the liquid to a boil.
8. Once boiling, reduce to medium heat and let the sweet potatoes cook through. Takes 25-35 minutes!
9. Add your tin of coconut milk and your kale to the pot and stir in for a further 5 minutes of cooking.
10. Season with additional salt and pepper to taste!
Have you made a sweet potato, lentil and turmeric stew before??
What recipe do you use?!
Love as always and happy adventuring,
Other post I think you might enjoy...VIEW ALL
Did you find this post helpful? I’d love you to share it for me.
I can’t do this without you.
Pin and save this blog post for later…