The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 160g sliced kale
- 1 onion
-
2 tbsp West Indian spice mix (Mustard)(cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
-
160g green lentils(green lentils (100%))
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 40g flaked almonds (Nuts)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g baby tomatoes
-
200ml coconut milk(Coconut, Water)
- 2 sweet potato
Allergens
Contains:
Mustard, Nuts, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 523Kcal |
| 495kJ | 2190kJ | |
| Fat | 4.8g | 21g |
| of which saturates | 2.0g | 9.0g |
| Carbohydrates | 16g | 71g |
| of which sugars | 3.9g | 17g |
| Protein | 4.1g | 18g |
| Salt | 0.27g | 1.2g |
| Fibre | 2.7g | 12g |
Vegan
Prep in 10
1/3 daily fibre
4 of 5 a day
Curried Kale, Lentil & Sweet Potato Stew
Fill your tummy with a bowl of this warming stew packed with goodness. Simmer vitamin-rich sweet potatoes and full-of-fibre lentils with West Indian spices. Coconut milk makes it creamy and indulgent. Handfuls of coriander and lashings of lemon for freshness. Get your spoons ready.
Cooking Instructions
Cooking Instructions
- Finely dice the onion. Heat a large deep frying pan or wok on medium-high heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Add 1 tbsp oil and the onion to the pan. Cook for 5-7 mins, stirring occasionally, until softened. Season lightly with sea salt. Meanwhile, cut the sweet potatoes into 3cm cubes (peel optional).
- Add the ginger and garlic paste and spice mix to the pan. Cook for 2 mins, then add the sweet potatoes, lentils, whole tomatoes and 800ml hot water. Crumble in the stock cube and stir. Cook for 13-15 mins, until thickened.
- Add the kale and coconut milk to the pan. Simmer for 5-8 mins, until the lentils and sweet potatoes are cooked. Season with sea salt and black pepper.
- Roughly chop the coriander. Zest and quarter the lemon. Stir half the coriander through the stew and season with a pinch of sea salt, black pepper and a squeeze of lemon juice (or to taste).
- Serve in bowls and garnish with the almonds and zest.
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