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Spicy Tamarind and Lentil Fusion Stew with Roasted Plantains
Warm up with a tangy tamarind and lentil stew, paired with roasted plantains for a cozy, nutrient-rich meal. Perfect for vegan and spicy food lovers!
In the realm of cozy soups and stews, finding a balance between nourishing and exciting flavors can elevate a simple meal into a culinary adventure. Our Spicy Tamarind and Lentil Fusion Stew with Roasted Plantains introduces a vibrant twist to traditional stews, blending tangy tamarind with protein-rich lentils and sweet, caramelized plantains. This stew not only satisfies your taste buds but also provides a powerhouse of nutrients, making it a guilt-free indulgence.
Tamarind, known for its tart and citrusy notes, enhances the depth of flavors in this dish, while lentils offer a substantial source of protein and fiber, essential for maintaining energy throughout the day. Roasted plantains bring a hint of sweetness, perfectly balancing the stew's spice and tang. Ideal for cold days, this vegan stew is both warming and comforting, ensuring you enjoy every spoonful.
Recipe Overview
🌱 Vegan
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Warm up with a tangy tamarind and lentil stew, paired with roasted plantains for a cozy, nutrient-rich meal. Perfect for vegan and spicy food lovers!
Ingredients
- • lentils: 1 cup (preferably green or brown)
- • water: 4 cups
- • tamarind paste: 2 tablespoons
- • vegetable broth: 2 cups
- • olive oil: 2 tablespoons
- • onion: 1 large, chopped
- • garlic: 4 cloves, minced
- • ginger: 1 inch piece, grated
- • cumin seeds: 1 teaspoon
- • coriander powder: 1 teaspoon
- • turmeric powder: 1/2 teaspoon
- • cayenne pepper: 1/2 teaspoon (adjust for heat preference)
- • carrots: 2 medium, diced
- • tomatoes: 2 large, chopped
- • plantains: 2, ripe but firm, sliced
- • fresh cilantro: 1/2 cup, chopped
- • lime: 1, juiced
- • salt: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C) to prepare for roasting the plantains.
- 2 Rinse the lentils under cold water until the water runs clear, then add them to a large pot with 4 cups of water. Bring to a boil, reduce heat, and let simmer for 20 minutes until tender.
- 3 In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions, garlic, and ginger, sautéing until the onions are translucent.
- 4 Stir in the cumin seeds, coriander powder, turmeric, and cayenne pepper, cooking for an additional 2 minutes to release their aromas.
- 5 Add the sautéed mixture to the pot of cooked lentils, along with tamarind paste, vegetable broth, carrots, tomatoes, and salt. Simmer on low heat for another 20 minutes, stirring occasionally.
- 6 Meanwhile, toss the plantain slices with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes, flipping halfway through, until golden and caramelized.
- 7 Once the stew is ready, stir in fresh lime juice and cilantro just before serving to enhance the flavors.
- 8 Serve the stew hot, topped with roasted plantains and additional cilantro for garnish.
Serving Suggestions
- • This Spicy Tamarind and Lentil Fusion Stew pairs beautifully with a side of whole grain bread or brown rice, enhancing the hearty texture and absorbing the rich flavors. A fresh green salad with a light vinaigrette can provide a refreshing contrast to the stew's bold spices. For a beverage pairing, consider a warm ginger and lemon tea or a cold hibiscus iced tea to complement the dish's tangy undertones.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if needed to reach the desired consistency. The roasted plantains can be stored separately in a sealed container and reheated in the oven or air fryer to retain their texture.
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