You can easily use cooked black beans instead of lentils to save time, if that's what you have on hand.
3 teaspoons coconut oil
1 small brown onion, thinly sliced
1 garlic clove, thinly sliced
25g piece of fresh ginger, peeled and finely chopped
15g piece of fresh turmeric,peeled and finely chopped (or 1 teaspoon ground turmeric)
1 teaspoon ground coriander
1 teaspoon cumin seeds
½ teaspoon curry powder
250ml coconut milk
250g sweet potato, peeled and cut into 1.5–2 cm (⅝–¾ in) dice
200g cooked anddrained Black Beluga Lentils
1–2 tablespoons lime juice
½–1 teaspoon coconut sugar, or to taste
coriander leaves, to serve
Place the coconut oil and onion in a 20 cm (8 in) cast-iron saucepan and cook over medium heat, stirring occasionally, for 5 minutes or until the onion is nearly translucent, soft and lovely.
2. Stir in the garlic, ginger, turmeric, ground coriander, cumin seeds and curry powder and cook for another 2–3 minutes until aromatic.
3. Add the coconut milk, sweet potato and, if necessary, a little water to come just underneath the vegetables (the water should not cover the vegetables).
4. Place the lid on top of the pan and cook over low heat for 30 minutes or until the sweet potato is tender when pierced with a knife.
5. Gently stir in the cooked black lentils and stir until warmed through. Add the lime juice and coconut sugar to taste, then scatter with chopped coriander just before serving. T
Note: This stew will keep refrigerated for up to 2 days in an airtight container. It’s important to use a saucepan no bigger than 20 cm (8 in) in diameter. This will ensure there’s enough liquid to come just below the vegetables without having to add water.
This is an edited extract from Wholefood from the ground up by Jude Blereau.