- Heat a generous drizzle of olive oil in a large saucepan over a medium heat.
- Add the onion and cook for 8–10 minutes until softened and lightly golden.
- Stir in the ginger, garlic, curry powder, cumin and tomato purée and cook for 3–4 minutes until darkened and fragrant.
- Add the peanut butter, chopped tomatoes, sweet potatoes, Merchant Gourmet Simply Cooked Puy Lentils and stock cube.
- Season with a generous pinch of salt and sugar.
- Pour in enough water to cover the ingredients and bring to the boil.
- Reduce the heat and simmer gently for 15–20 minutes, until the sweet potatoes are completely tender.
- Meanwhile, make the dressing by blending the coriander, lime zest and juice, ginger and a splash of olive oil until semi-smooth.
- Season the dressing with salt to taste.
- Heat the Merchant Gourmet Red & White Quinoa according to the packet instructions.
- Divide the quinoa between serving bowls.
- Ladle over the stew and finish with spoonfuls of the coriander lime dressing.
Save
Featured recipe
Save
Save
Save
Save
