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Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew | DadTheFoodie

Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew recipe photograph

Instructions

Heat the oil in a frying pan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic, ginger, curry powder and cumin and cook for 1 minute. This step is optional but gives the stew a fuller flavour.
Add the sweet potatoes and rinsed red lentils to the slow cooker. Pour in the spiced onion mixture, chopped tomatoes, coconut milk and vegetable stock. Stir thoroughly so the lentils are separated and submerged.
Cover and cook on low for 6 hours, or until the sweet potato is tender and the lentils have broken down into a thick, spoonable stew. Stir once during cooking if convenient, but avoid repeatedly lifting the lid.
Stir in the peanut butter, soy sauce and lime juice. Season with the salt and black pepper, then fold in the spinach and leave for 5 minutes with the lid on until wilted.
Serve topped with fresh coriander and lime wedges. Add cooked rice, naan bread or crusty bread if you would like a more substantial meal.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Ladle

Swaps and substitutions

Peanut butter → Smooth almond butter or sunflower seed spread
Use sunflower seed spread for a peanut-free version; check the label for added salt and adjust the seasoning.
Light coconut milk → Full-fat coconut milk
The stew will be richer and thicker; add a little extra stock if needed.
Baby spinach → Frozen peas
Stir in 150 g frozen peas for the final 10 minutes instead of adding spinach at the end.
Soy sauce → Tamari
Use tamari for a gluten-free option, checking that the vegetable stock is gluten-free too.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Use within 3 days. Store separately from rice, naan or other accompaniments where possible. Defrost: Defrost in a covered container in the refrigerator overnight. Once fully defrosted, reheat until piping hot throughout within 24 hours and do not refreeze.
Reheating: Reheat on the hob or in the microwave until piping hot throughout, stirring several times. Add a splash of water if the stew has thickened. Only reheat the portion you intend to eat and do not reheat it more than once.
Leftover ideas: Use leftovers as a filling for baked potatoes, spoon them over rice or couscous, or loosen with extra stock to make a quick soup.

Allergen information

Contains peanuts and soya. Coconut is included in the recipe, and stock cubes and bread or naan may contain gluten, milk or other allergens, so check packaging carefully.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
15 g fresh root ginger, finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
600 g sweet potatoes, peeled and cut into 3 cm chunks
250 g red lentils, rinsed well
400 g chopped tomatoes
400 ml light coconut milk
500 ml vegetable stock, made with a stock cube
60 g smooth peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
100 g baby spinach
½ teaspoon salt, or to taste
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped, to serve
1 lime, cut into wedges, to serve

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Slow cooker

Tags: Slow cooker, Vegetarian, Vegan, One-pot, Family friendly, Sweet potato, Red lentils, Coconut, Freezer friendly

Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew

Name: Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 15 g fresh root ginger, finely grated; 2 tablespoons mild curry powder; 1 teaspoon ground cumin; 600 g sweet potatoes, peeled and cut into 3 cm chunks; 250 g red lentils, rinsed well; 400 g chopped tomatoes; 400 ml light coconut milk; 500 ml vegetable stock, made with a stock cube; 60 g smooth peanut butter; 1 tablespoon soy sauce; 1 tablespoon lime juice; 100 g baby spinach; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; 15 g fresh coriander, roughly chopped, to serve; 1 lime, cut into wedges, to serve

This warming vegetarian stew combines sweet potato and red lentils with coconut milk, peanut butter and gentle spices for a creamy, family-friendly bowlful. Serve it with rice, naan or simply some crusty bread for an easy meat-free dinner.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Ladle

Ingredients

1 tablespoon vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
15 g fresh root ginger, finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
600 g sweet potatoes, peeled and cut into 3 cm chunks
250 g red lentils, rinsed well
400 g chopped tomatoes
400 ml light coconut milk
500 ml vegetable stock, made with a stock cube
60 g smooth peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
100 g baby spinach
½ teaspoon salt, or to taste
¼ teaspoon black pepper
15 g fresh coriander, roughly chopped, to serve
1 lime, cut into wedges, to serve

Substitutions

Peanut butter → Smooth almond butter or sunflower seed spread (Use sunflower seed spread for a peanut-free version; check the label for added salt and adjust the seasoning.)
Light coconut milk → Full-fat coconut milk (The stew will be richer and thicker; add a little extra stock if needed.)
Baby spinach → Frozen peas (Stir in 150 g frozen peas for the final 10 minutes instead of adding spinach at the end.)
Soy sauce → Tamari (Use tamari for a gluten-free option, checking that the vegetable stock is gluten-free too.)

Instructions

Heat the oil in a frying pan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic, ginger, curry powder and cumin and cook for 1 minute. This step is optional but gives the stew a fuller flavour.
Add the sweet potatoes and rinsed red lentils to the slow cooker. Pour in the spiced onion mixture, chopped tomatoes, coconut milk and vegetable stock. Stir thoroughly so the lentils are separated and submerged.
Cover and cook on low for 6 hours, or until the sweet potato is tender and the lentils have broken down into a thick, spoonable stew. Stir once during cooking if convenient, but avoid repeatedly lifting the lid.
Stir in the peanut butter, soy sauce and lime juice. Season with the salt and black pepper, then fold in the spinach and leave for 5 minutes with the lid on until wilted.
Serve topped with fresh coriander and lime wedges. Add cooked rice, naan bread or crusty bread if you would like a more substantial meal.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Use within 3 days. Store separately from rice, naan or other accompaniments where possible. Defrost: Defrost in a covered container in the refrigerator overnight. Once fully defrosted, reheat until piping hot throughout within 24 hours and do not refreeze.

Reheat on the hob or in the microwave until piping hot throughout, stirring several times. Add a splash of water if the stew has thickened. Only reheat the portion you intend to eat and do not reheat it more than once.

Use leftovers as a filling for baked potatoes, spoon them over rice or couscous, or loosen with extra stock to make a quick soup.

Allergen information

Contains peanuts and soya. Coconut is included in the recipe, and stock cubes and bread or naan may contain gluten, milk or other allergens, so check packaging carefully.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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