Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint
A delicious, silky Middle Eastern inspired stew loaded with chick peas, red lentils, spinach, butternut squash and sweet potatoes finished with creamy coconut and handfuls of fresh herbs. Serve with cous cous or rice and garnish with more herbs, pine nuts and pomegranate arils.
Made mostly with store cupboard ingredients and a few fresh vegetables, this flavourful vegetarian supper dish is moreish, addictive comfort food which also happens to be filling, healthy and vegan. It is based on my Lentil, Pulse and Vegetable Curry/Stew with Coconut or Tomato – Core Recipe. Although not a classical Middle Eastern dish, the flavours and ingredients meld well together, are reminiscent of that part of the world and complement traditional accompaniments such as flat bread and harissa.
I first made this for Charlotte and Emma during the COVID 19 lockdown. Andrew was craving a steak and the girls wanted a vegetarian meal. I had some butternut squash and sweet potatoes lurking in my vegetable rack which needed eating up, so we decided to divide and conquer i.e. have 2 completely different meals. Initially I was also going to have steak, but the moment I tasted this delicious stew, I threw in some more cous cous to soak and joined the girls. It really is that good and I didn’t miss the beef at all! For more information on how to prepare couscous, see here.
How to make Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint
Collect all your ingredients together:
- olive oil
- medium onion
- garlic
- ginger
- sweet potato
- butternut squash
- Middle Eastern powder (See Notes for alternatives)
- salt
- freshly ground black pepper
- vegetable stock
- tomato paste
- uncooked red lentils
- tin of chick peas
- tin of coconut milk
- baby spinach
- fresh mint
- fresh parsley
- fresh coriander
The ingredient list looks very long but there are many store cupboard ingredients and this recipe should all be prepared and cooked in around 30 minutes:
- fry the onion
- add the garlic and ginger
- stir in the Middle Eastern Spice Powder and tomato puree
- now add the lentils and the stock, the butternut squash, sweet potato the chick peas
- when the lentils are cooked, add the coconut milk and spinach
- just before serving stir in the fresh herbs
- all done!
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Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint
A delicious, silky Middle Eastern inspired stew loaded with chick peas, red lentils, spinach, butternut squash and sweet potatoes finished with creamy coconut and handfuls of fresh herbs. Serve with cous cous or rice and garnish with more herbs, pine nuts and pomegranate arils.
Ingredients
- 1 tablespoon olive oil
- 125 – 150g/1 medium onion, peeled and chopped
- 16g/4 cloves of garlic, peeled and crushed
- 16g ginger, peeled and grated or finely chopped
- 150g/1 medium sized sweet potato, peeled and cubed
- 150g butternut squash, peeled and cubed
- 2¾ teaspoons Middle Eastern powder (See Notes for alternative)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 375ml – 500ml/ 1½ – 2 cups vegetable stock
- 40g/2 tablespoons tomato paste
- 80g/½ cup uncooked red lentils, rinsed
- 1 tin of chick peas, drained and rinsed
- 1 x 400g tin of coconut milk
- 75g baby spinach
- 15g fresh mint, chopped
- 10g fresh parsley, chopped
- 5g fresh coriander, chopped
Instructions
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Heat the oil in a cast iron casserole over a moderate heat and add the onion. Cook for 5 minutes, stirring from time to time, until softened and slightly caramelised.
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Add the crushed/chopped garlic and ginger and cook for a further minute until aromatic
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Stir in the spices and seasoning and cook, stirring, until aromatic – around 20 – 30 seconds
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Add the tomato paste and then add 375ml of the stock and the lentils. Stir well to mix.
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Next add the drained and rinsed chick peas, the butternut squash and sweet potato
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Bring to a simmer and cook, with the lid on, for 15 – 25 minutes or until the dried lentils and vegetables and are soft.
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Add the coconut milk and bring to a simmer. Stir in the spinach and cook for 1 – 2 minutes or until the spinach has wilted.
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Finally stir in the fresh herbs and serve with your choice of serving options
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Garnish
· Chopped herbs
· Pomegranate arils
· Toasted pine nuts
Recipe Notes
Equipment:
- Cast iron casserole or frying pan and lid
- Chopping board and knife
- Kitchen scales and measuring spoons
- Measuring jug
- Can opener
- Sieve or colander
To serve:
- Cooked rice – white, brown or wild rice or a mix of both, OR
- Flat bread, pitta or naan bread, OR
- Fresh crusty bread, OR
- Couscous -see here for more information on how to prepare couscous
Middle Eastern Spice:
If you do not have any Middle Eastern Spice, replace with the following ingredients:
- ¾ teaspoon coriander powder
- ¾ teaspoon cumin powder
- ½ teaspoon cardamom powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder
More from my site
Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate
Warm Salad of Roast Butternut Squash, Chickpeas and Broccoli with Red Rice, Spinach and Feta Cheese
Spicy Cauliflower, Broccoli and Green Pea Stew with Spinach, Ginger, Black Beans and Coconut
Chickpea and Red Lentil Curry with Fresh Spinach and Coriander
Slow-Cooker Sweet Potato and Turkey Meatball Dhansak and Rice Casserole
Sweet Potato and Coconut Soup with Chilli
Shortbread Biscuits - Three Ways
2 Comments
Ilid
I chose this dish to mark the arrival of Storm Francis; a great comfort food which will become a regular feature on the menu over the winter months. Such a wholesome, healthy and nutritious dish packed with flavour what’s not to like?
Thanks Susan @daffodil_kitchen for inspiring and Making the process so straightforward.
Susan
I am so pleased you liked this Ilid – it is one of our favourites and definitely a good idea for this stormy weather! Thank you for trying so many of my recipes. Susan X🌼