Jamaican Lentil Stew with Coconut

This is fan-freaking-tastic! I just made it and it was beyond delicious. Next time I'm going to use light coconut milk, apparently it's just as good that way but without a zillion grams of saturated fat (that way I can eat the whole pot like I want to!), but this is really a tasty dinner and it comes out nice and thick and velvety






Ingredients

• 1 onion, minced
• 2 garlic cloves, minced
• 1 inch piece of gingerroot, grated
• 2 tablespoons vegetable oil
• 2 teaspoons ground coriander
• 1-2 teaspoon ground cumin
• 1 (13 ounce) can of coconut mil
• 1 liter vegetable stock
• 4 ounces split red lentils, washed and drained
• 1 small sweet potato
• 1 (15 ounce) can pumpkin puree
• 1/2-1 teaspoon Thai curry paste
• black pepper and salt to taste
  

Directions

1. Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
   
2. Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
3. Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
4. Add the spices and saute for a minute more.
5. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
6. Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionally.
7. Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
8. Spoon up and enjoy!