Sweet Potato Stew with Lentils & Kale

Wholesome and flavourful, this vegetable stew is a hearty plant-based meal that comes together quickly (especially if you have an Instant Pot!).  Serve it with fresh-baked bread, or try your hand at homemade naan.

INGREDIENTS

• 4-6 Sweet Potatoes (depending on size), peeled and diced into 2 cm pieces
• ⅔ Cup Lentils, uncooked
• 1 Can (400 g) Full-fat Coconut Milk
• 4 Cups of Vegetable Stock
• 2- 3 tsp Oil (Coconut or Avocado)
• 1  Onion, chopped finely
• ½- tsp Chile flakes *Optional
• 21/2 tsp Brick Lane Takeaway Blend
• 1 ½-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• 3 Cups of Kale, fresh and chopped up
• sea salt and ground black pepper, to taste
• Chopped Cilantro, additional Chile Flakes and Lime Wedges to serve

DIRECTIONS

1. Use a heavy-bottomed pot on medium-high heat, saute the chopped onion in the oil. Stir regularly to prevent burning and after about 5 minutes, add the Brick Lane Takeaway, garlic, ginger, Chile Flakes and stir for another minute.
2. Add the Sweet potatoes and lentils and stir.
3. Add the vegetable stock, bring it to a boil and then reduce to a simmer for about 25 – 30 minutes.
4. Add the coconut milk and kale, season with salt and pepper to taste and continue to simmer for 5 minutes.
5. Serve hot with chopped cilantro, chile flakes and a lime wedge.