Low FODMAP Sweet Potato & Lentil Coconut Stew

Name: Low FODMAP Sweet Potato & Lentil Coconut Stew
Prep time: 600 min
Cook time: 1800 min
Total time: 2400 min
Yield: 4
Cuisine: Indian
Ingredients: 1 ¾ cup Sweet Potato (1.75 cup (282.25806451613 g) sweet potato (peeled & cut into bite-sized pieces)*); 2 ½ pieces Carrot (2.5 large (301.20481927711 g) carrot); 1 cup Leeks (1 cup (80 g) leek (green leek leaves, finely sliced)*); 2 tbsp Garlic Infused Oil (2 tbsp garlic infused oil*); ½ tsp Cumin Powder (0.5 tsp ground cumin*); ½ tsp Ground coriander (0.5 tsp ground coriander); ½ tsp Ground Turmeric (0.5 tsp ground turmeric); ¼ tsp Red Pepper Flakes (0.25 tsp dried chilli flakes (optional, leave out if you don't like the spice)*) — optional; 1 tbsp Ginger (1 tbsp grated/crushed ginger*); 4 cup Chicken Stock (4 cup (1000 ml) low FODMAP chicken stock/vegetable stock*); ½ cup Water (0.5 cup (125 ml) water); 4 cup Spinach (4 cup (120.12012012012 g) English spinach (roughly chopped)); 1 cup Lentil (1 cup (185.18518518519 g) canned lentils (weigh after rinsing & draining)); 1 cup Coconut Cream (1 cup (250.08823529412 ml) coconut cream (canned)); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 piece Lime (1 large lime (cut into wedges, for serving)); 3 tbsp Cilantro (3 tbsp fresh cilantro (roughly chopped, for serving))

Low FODMAP Sweet Potato & Lentil Coconut Stew - Lunch, Dinner, Vegetarian Options (Indian)

2400 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Sweet Potato1 ¾ cup · 1.75 cup (282.25806451613 g) sweet potato (peeled & cut into bite-sized pieces)*
Carrot2 ½ pieces · 2.5 large (301.20481927711 g) carrot
Leeks1 cup · 1 cup (80 g) leek (green leek leaves, finely sliced)*
Garlic Infused Oil2 tbsp · 2 tbsp garlic infused oil*
Cumin Powder½ tsp · 0.5 tsp ground cumin*
Ground coriander½ tsp · 0.5 tsp ground coriander
Ground Turmeric½ tsp · 0.5 tsp ground turmeric
Red Pepper Flakes¼ tsp · 0.25 tsp dried chilli flakes (optional, leave out if you don't like the spice)* · optional
Ginger1 tbsp · 1 tbsp grated/crushed ginger*
Chicken Stock4 cup · 4 cup (1000 ml) low FODMAP chicken stock/vegetable stock*
Water½ cup · 0.5 cup (125 ml) water
Spinach4 cup · 4 cup (120.12012012012 g) English spinach (roughly chopped)
Lentil1 cup · 1 cup (185.18518518519 g) canned lentils (weigh after rinsing & draining)
Coconut Cream1 cup · 1 cup (250.08823529412 ml) coconut cream (canned)
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Lime1 piece · 1 large lime (cut into wedges, for serving)
Cilantro3 tbsp · 3 tbsp fresh cilantro (roughly chopped, for serving)

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Steps

1Peel and chop the sweet potato and carrot into bite-sized pieces. Finely chop the green leek leaves.
2Place a large saucepan over medium heat. Add the garlic infused oil. Once hot, fry the leek, cumin, coriander, turmeric and chilli flakes (if using) for 1 minute until fragrant.
3Then add the ginger, potato and carrot. Stir well, then cover with a lid and cook for 3 minutes - stirring every minute to stop the vegetables from sticking. Season heavily with salt and pepper.
4Next, pour in the stock and water. Bring to a boil, then place the lid on askew so some of the steam can escape. Cook for 20 minutes, stirring every now and then until the vegetables are soft.
5While the vegetables cook, prep the lentils by rinsing and draining - then measure out the amount you need. Roughly chop the spinach.
6Once the vegetables have softened, remove the saucepan from the heat and gently mash to break up the sweet potato and slightly thicken the sauce.
7Place the saucepan back over the heat, then mix through the lentils, spinach and coconut cream. Cook for 3-4 minutes until the spinach has wilted and the coconut cream has heated through.
8Remove through the heat and stir through the lime juice. Season with more salt and pepper to taste.
9Serve in bowls with extra lime wedges and fresh coriander/cilantro.