Fructose Free Sweet Potato Lentil Coconut Stew
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Learn more āIngredients
6 servings
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 tbsp fresh ginger, peeled and finely grated
- 1 Ā½ tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper (optional)
- 1 lb (about 450 g) sweet potatoes, peeled and cut into Ā¾-inch cubes
- 2 cans (15 oz each) green lentils, drained and rinsed
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteA serving of up to about half a cup of diced tomatoes is low in fructose. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 2 tbsp fresh lime juice
- Ā¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until it shimmers. Add the scallion greens and grated ginger and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the turmeric, cumin, coriander, and cayenne (if using) and stir constantly for 30 seconds, until the spices are fragrant and coat the scallion mixture.
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