This dish is comfort food at its best. And, if you need a delicious and healthy way to go meatless, this is your recipe.
We are always encouraging clients to include more beans and lentils in their diets because of the multitude of health benefits. This recipe uses lentils, which are chock full of protein, fibre, vitamins and minerals. Using minimal ingredients, this stew is quick to prepare and makes for great leftovers. Pair with a salad or lightly sautéed vegetables and you have yourself a balanced, satisfying meal.
Makes 4 servings
- 1 Tbsp olive oil
- 2 tsp curry powder
- 2 tsp cumin seed or 1 tsp ground cumin
- 3 plum tomatoes, chopped
- 1/4 cup smooth peanut butter
- 2 cups low-sodium vegetable (or chicken) broth
- 1 large sweet potato, chopped into 1″ cubes (skin on)
- 1 large cauliflower, cut into bite size florets
- 1 can (19oz) lentils, drained and rinsed
- 1 cup cilantro, coarsely chopped (optional)
- In a large, wide saucepan add olive oil, curry powder, and cumin (ground or seeds) and stir over medium heat for 1 min until fragrant.
- Add chopped tomatoes and stir often until they start to break down about 4-6 min.
- Stir in peanut butter and vegetable or chicken broth and bring to a boil. Then add chopped sweet potato, cover and reduce heat. Boil gently, stirring often, until sweet potato is almost soft, about 10 min.
- Stir in cauliflower. Return to a gentle boil, cover and stir often until cauliflower is as tender as you like, about 5 to 10 min.
- Stir in lentils and garnish with cilantro if desired.