There’s nothing I enjoy better than a big bowl of Sweet Potato, Lentil and Andouille Sausage Curry Stew on a chilly evening. This hardy broth enriched with vegetables, legumes, and smoked sausage makes a beautiful stew in about 30 minutes.
A good Dutch oven is the best vessel to make a stew because it’s enameled surface with an iron core generates the best heat to sauté the vegetables until soft enough to add sausage and legumes. In this recipe, I cook all the ingredients together except the kale, which I save for last, so it wilts gently and doesn’t become overcooked before being ladled into a bowl. The sweet potatoes and carrots tenderize beautifully and help participate in the creation of a thickened broth that tastes luxurious on the tongue.
As for the lentils, I use Umbrian lentils or French green because I enjoy the taste and they are texturally superior than regular brown, but any kind of lentils will do. These tiny pebbled legumes are present in each spoonful of stew and bring together the peasant flavors that I adore in this recipe. Bread, buns or warmed tortillas are a great tool for dipping into the curry liquid to absorb all its richness and reward.
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Ingredients
1 white onion, diced
1 clove garlic, minced
1 1/2 teaspoons salt
1 tablespoon curry powder
1/2 pound andouille sausage or smoked kielbasa, sliced
1 large carrot, peeled and sliced in half moons
1 large sweet potato, diced
2/3 cup brown lentils
1 quart chicken broth
1/2 cup coconut milk
1/2 bunch kale or 6 leaves, stems removed – sliced
olive oil for cooking
(Serves 4)
To Prepare:
- In a Dutch oven over medium heat, add 1 tablespoon olive oil and add onions. Sauté for 4 minutes and add garlic, stir.
- Add sausage and stir. Cook for 3 minutes, stirring occasionally. Add carrot and sweet potatoes, stir to combine.
- Add lentils and broth, stir. Turn heat to low and cover pot with lid. Cook for 25 minutes.
- Remove lid and add coconut milk, stir. Add kale and stir to combine. Turn heat to medium and cook for 5 minutes.
- Ladle into bowls. Enjoy!
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