This is a dish I made for Friendsgiving back in November. I made an entirely vegan dinner for my (mixed-omni) friends and this was voted as the favourite part of the meal by far. It’s wonderfully filling and the dash of smoked paprika makes it a perfect warming meal for those of us in colder climates. I’ve included my recipe for spicy dahl as it balances the slight sweetness of the stew beautifully- I highly recommend you enjoy these two dishes with fresh sourdough bread and hummus.

5 small roasting potato, skins on, cubed

2 sweet potatoes, skins on, cubed

3 red or yellow bellpeppers chopped

1 handful of whole cherry tomatoes

1 1/2 handfuls of halved cherry tomatoes

Toss the above into 2 roasting tins. Drizzle with oil/water (i used water) and heap on paprika, thyme, chilli and a dash of maple syrup.

As they’re roasting, cube 3 medium sized onions and 6 cloves of garlic. Throw these into a BIG pot with a teaspoon or two of coconut oil and then a cup of water. As they soften, cut up 3 medium carrots and throw them in. At this point I added a tin of chopped tomatoes but it wasnt totally necessary.

Once potatoes and veggies are done, add them to the pot. Throw in 2-4 tablespoons cumin and 2 tablespoons coriander with a dash of chilli to taste- and of course s&p. Leave to simmer and stir periodically. I would have loved to have stuck a leaf of fresh coriander on top but didnt have any!

For the dahl, I used red lentils. I used 1 cup of lentils, and to simmer I used 1 cup of rice milk and 1 cup of water. I added in s&p, chilli powder, minced garlic, cumin and some garam masala, along with a tiny dash of coconut sugar. It was delicious but I normally prefer to use lime if I want to sweeten it a little- coconut sugar proved a viable substitute, but didn’t have the zing i was looking for. Also, if anyone’s wondering the hummus in the picture is Tesco’s lower-fat hummus, it’s really good. 🙂

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