This recipe came about after I added some Thai curry paste, coconut milk, and lime to a simmering pot of sweet potatoes, lentils, and chili powder. The result was a filling and healthy stew with a creamy, spicy broth and a hearty texture. Though it's great on its own, rice would make a great accompaniment. —Elisabeth
red onion, diced
red bell pepper, diced
salt, plus a pinch
cloves garlic, minced
cherry tomatoes, quartered
1 1/2 pounds
sweet potatoes, cut into 3/4 inch cubes
chili powder (I just used a mix of smoked paprika, cayenne, and cumin)
1 1/2 cups
cooked dark red kidney beans
can coconut milk
red Thai curry paste
lime wedges, for serving
In This Recipe
Heat the coconut oil in a large soup pot over medium heat. Add the onion, bell pepper, and pinch of salt. Saute for about six minutes, until the vegetables are softened a bit and have some color.
Add the garlic; let cook a minute. Then, add the tomatoes, lentils, sweet potatoes, chili powder, and water. Bring to a boil, cover, and turn the heat down to a simmer. Let cook for 15 to 20 minutes, until the lentils and sweet potatoes are softened. Add water as needed to keep from burning.
Now, add the kidney beans. Pour into the pot just half of the can of coconut milk (save the rest of the coconut milk for something else) and then fill up the can halfway with water. Pour the water in. Add the curry paste and cilantro. Let these ingredients heat through in the stew for a few minutes. Squeeze in a bit of fresh lime juice.
Turn off the heat, and taste for seasoning. Serve with lime wedges, and garnish with cilantro.