Ginger sweet potato and coconut milk stew with lentils and kale

February 19, 2020 Belinda

From recipe blog “The First Mess”

NOTES: Coconut milk is naturally sweet and (obviously) so are sweet potatoes. I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.
-Chard or mustard greens would also be delicious in place of the kale.
-My favorite coconut milk is by Aroy-D

Screen Shot 2020-02-19 at 9.02.44 AM

SERVES: 4-6
1 tbsp coconut oil
1 medium yellow onion, small dice
½ – 1 tsp dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
3-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
sea salt and ground black pepper, to taste
1 ½ lbs (690 grams or 2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)

GARNISH:
chopped cilantro
extra chili flakes
lime wedges
Nigella seeds (optional)

Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir.
Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric.
Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).

Charred sweet potatoes with hot honey butter and lime

October 31, 2019 Belinda

Recipe from “Bon Appetite” magazine

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Screen Shot 2019-10-31 at 10.36.45 AM

Serves 8
8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
Kosher salt
6 tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
2 tbsp. honey
3 tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving)

Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Vegetable sides

Sweet potatoes with tahini butter, lime and sesame seeds

February 24, 2019February 24, 2019 Belinda

Such a gorgeous mixture of flavors. From “Where Cooking Begins” by Carla Lalli Music in Bon Appetite magazine.

Screen Shot 2019-02-24 at 11.15.59 AM

3 lb. sweet potatoes. (6 small or 3 large), scrubbed
6 tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 tbsp. tahini
1 tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve the sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together the butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes.
Season the tahini butter with kosher salt and lots of pepper.

Arrange the sweet potatoes on a platter or a large plate.
Let cool until you can just handle them, then split them open and generously spread the tahini butter over.
Season with sea salt; top liberally with the sesame seeds.
Serve with lime wedges (this dish really comes alive with lots of bright citrus).