Spicy Sweet Potato Stew with Sour Cream
over coriander-lime rice with jalapeño & pumpkin seeds- Melk (inclusief lactose)
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
- Selderij
- Gluten
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.
Ingredients
20 g
Chopped dates
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
¼ sachet(s)
Ground cumin
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
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
(Contains: Gluten, May contain traces of allergens)
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
1.5 piece
Tomato
50 g
Basmati rice
5 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
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.
