A rich winter stew that combines beans and lentils with the richness of sweet potato and uses the ‘drop lid’ sweating method to give a warming and nourishing dish, flavoured with kombu seaweed, ginger and garlic.
Taste. Add more ginger juice if needed and possibly some Tamari (not too much as it colours dishes). I sometimes add a little creamed coconut at the end. Serve with chopped fresh coriander. It is also delicious with ½ cup of coconut yogurt. The whiteness of the yoghurt sitting on top of the stew looks lovely; alternatively, pop some steamed kale on top. This dish goes well with brown basmati or jasmine rice.