Spicy Sweet Potato Stew with Sour Cream
over coriander-lime rice with jalapeño & pumpkin seeds
There is a new ingredient in your box! The jalapeño is small, hot and full of flavour! Perfect for adding extra spice to your meals and delicious raw, roasted or pickled.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
20 g
Chopped dates
(May be present: Noten, Sesamzaad, Pinda's)
¼ sachet(s)
Ground cumin
5 g
Fresh coriander
(May be present: Selderij)
1 piece
Red onion
½ piece
Lime
1 piece
Romano pepper
½ piece
Jalapeño
½ sachet(s)
Peruvian-style spice mix
½ piece
Garlic
40 g
Sweet potato
50 g
Red split lentils
(May be present: Gluten)
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
1.5 piece
Tomato
50 g
Basmati rice
5 g
Pumpkin seeds
(May be present: Noten, Sesamzaad, Pinda's)
Not included in your delivery
150 milliliters
Water
½ tablespoon
Olive oil
200 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
- Transfer the rice to a pot or saucepan and pour in the water (see pantry for amount).
- Cover with the lid and boil for 10 - 12 minutes, then turn off the heat and allow to stand for 5 minutes, still covered.
- Chop the onion and crush or mince the garlic.
- Deseed the jalapeño* and slice into thin rings. Set aside two slices per person to use later as garnish.
*Take care, this ingredient is spicy! Use as preferred.
- Peel or thoroughly wash the sweet potato and cut into rough chunks of no more than 2cm.
- Dice the tomato and cut the Romano pepper into thin strips.
- Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic, onion and dates for 1 - 2 minutes.
- Add the jalapeño, Romano pepper, tomato, sweet potato and Peruvian spices, then fry for 2 more minutes. Season to taste with salt and pepper.
- In the meantime, prepare the stock and then add it to the vegetables, along with the lentils and the cumin.
- Boil for 1 minute, then lower the heat and cover with the lid. Allow to simmer for 10 - 13 minutes, stirring occasionally.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Roughly chop the coriander.
- Zest the lime. Cut half of the lime into wedges and juice the rest into a small bowl.
- To the rice, add the coriander and (per person) 1 tbsp lime juice and 1 tsp lime zest. Mix well to combine.
- Serve the rice and the stew in bowls or deep plates.
- Top with the sour cream, then garnish with the pumpkin seeds and the reserved jalapeño. Serve with the lime wedges.
