Wedding Food Part 2

Island Coconut & Sweet Potato Stew w/Rice

This stew is great served by itself or over rice. We have eaten it with pita or naan bread, it is great as a main dish or side. It is very easy to make and the ingredients are found in most major grocery stores. It might closely resemble Jamaican flavorings though it incorporates Siracha, an Asian hot sauce, and Thai curry paste for heat and flavor.

• 2 medium sweet potatoes, peeled and chopped
• 1 medium sweet onion, diced
• 2 gloves garlic, smashed
• 1 Tbl ginger, smashed
• 1-3 Tbl Thai red curry paste
  
• 1 tsp coriander
• 1 tsp cumin
• 1 16oz can lite coconut milk
• 1 liter vegetable stock
• 8oz red lentils
• 15oz pureed pumpkin
  
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbl Siracha, plus more for garnish
• cilantro for garnish
  

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 or puree in food processor. Heat vegetable oil over medium heat in a large saucepan, add the onion and sauté until transparent. Add the garlic ginger paste and sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste. Add the cumin and coriander and sauté for a minute more. Add curry paste and sauté for another minute. Stir in the rest of the ingredients. Simmer over medium - low heat for about an hour or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionally.

Garnish with cilantro and more siracha depending on level of desired heat.