Slow Cooker Sweet Potato, Red Lentil and Coconut Satay Stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Ladle

• 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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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.