I grew up with sweet potatoes, and I love them. So, I decided to make a sweet potato recipe, which you can eat as a dish or a side dish.
Sweet potato cultivation in Portugal has a long tradition. The Aljezur region has the perfect conditions for good-quality sweet potatoes: sandy soil, an oceanic climate, and the proximity of the river Mira. Every November there is the Festival da Batata Doce in Aljezur. Visiting and trying the various sweet potato flavours is a pleasant culinary journey.
Ingredients for four people
- 2 sweet big potatoes
- 1 onion
- 4 garlic gloves
- 1 small piece of ginger
- 6 cherry tomatoes
- 1 cup of red lentils
- 1 tsp of coconut oil
- 2 cups of water
- 1 can of coconut milk
- 1 tsp cumin powder
- ½ tsp coriander
- ½ tsp turmeric
- Salt, pepper or chilli
Preparation
First, remove the skin of the sweet potato, cut it into small cubes, and set it aside. Chop the onion and garlic, cut the cherry tomatoes in half, and wash the lentils. Prepare all the spices and set them aside.
Cooking
Put the coconut oil in the pan, add the onion, and stir fry until golden. Add the garlic and ginger, fry for a few minutes, add the red lentils, two cups of water and all the spices, and stir-fry slowly for 10 minutes. Now add the sweet potato cubes and the coconut milk and let it cook, stirring once a while, until the potatoes are soft. At the end, add salt, pepper or chilli to taste.
Tip
Instead of putting the potatoes in the refrigerator, store them in a cool and dry place inside a paper bag. Refrigeration at a cold temperature will turn starch into sugar more quickly, leaving you with a too-sweet and hard potato.
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