Miso-Ginger-Curry Fusion Sweet Potato Stew

Sweet potatoes are so lovely and comforting, and pair perfectly here with lentils for a rich and hearty soup. This one uses the bold flavors of fresh ginger plus curry powder. There's also a bonus miso flavor pack you can add if, like me, you love a lot of savory flavor! It may seem on the surface like a weird fusion of Indian and Japanese flavors, but give it a try - it's super tasty. Greens and green vegetables are an excellent addition because they have lots of nutrients that help in the digestion of other foods.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Indian

Servings: bowls

Author: Heather Nicholds

Ingredients

2 cups cooked lentils, or split peas
1 tsp coconut oil, or vegetable broth or water
1 cup onion
1 Tbsp fresh ginger, minced
3 cup sweet potato, peeled and cubed
4 cup water, or vegetable broth
1 cup zucchini, sliced and quartered
2 pinch sea salt
1 Tbsp curry powder
pinch sea salt
4 cup spinach, or bok choy, chopped

Miso Flavor Pack

2 Tbsp miso, optional
2 Tbsp water, warm but not boiling
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, garnish

Instructions

If your lentils are not already cooked, put them in a pot with twice as much water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the lentils are soft.
Meanwhile, heat a large soup pot to medium heat, add the coconut oil and saute the onion until soft.
Next, add the ginger to soften. Cube the sweet potato and leave it on the heat long enough to soften, then add the zucchini until it starts to look shiny. Add the spices and a pinch of salt and stir the vegetables to coat. Add in enough water or vegetable broth to cover the vegetables.
Cover the pan and let the vegetables slowly cook for 20-30 minutes, or until the sweet potato is tender.
Add the lentils to the soup pot with the vegetables. Add another pinch of salt and the spinach and stir through, allowing it to wilt before removing the pan from the heat.
Mix the miso with some warm water, and stir until it's dissolved. Add the toasted sesame oil, then stir into the soup. If you're not using this, you should use vegetable broth for the main soup instead of water.
Serve garnished with toasted sesame seeds.

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Miso-Ginger-Curry Fusion Sweet Potato Stew