Crock-pot Savory Sweet Potato Peanut Dhal
This might be my favorite thing I've made in months. Probably since the split pea soup rut I got into in the fall. It's so absurdly good and a unique flavor combination that is anything other than the same run-of-the-mill. The smokey paprika and earthy nutmeg play off the tangy ginger and smooth peanut butter with perfection.
It could be thinned out to be more of a stew but I really liked it as a thick dip that crust bread or soft pita could scoop into my mouth for a little slice of heaven. Dhal, not the children's book author Dahl, is traditionally scooped up with bread in this manner and is a dish popular in India.
I was inspired by an African Peanut stew I had made in the fall from the wonderful woman over at budgetbytes.com and with a little tweaking this turned out a little thicker and a touch more flavorful.
Without further ado: Savory Sweet Potato Peanut Dahl
- 1 large sweet potato
- 2/3 cup red split lentils
- 1/2 cup raw almonds
- 1/2 cup PB2 or other powdered peanut butter
- 1 can light coconut milk
- 2 Tbs tomato paste
- 12 oz kale
- 1 inch ginger root grated
- 1 heaping Tsp smoked paprika
- 1 tsp nutmeg
- 1 Tsp chopped ginger
- 1/4 cup soy sauce
- 1 Tsp better than bullion veggie bullion
Step 1: Chop up sweet potato and place in slow cooker
Step 2: Blend half cup raw almonds in food process or with about 1 1/2 cups water until completely blended. Will look like cream.
Step 3: Put the rest of the ingredients except kale into slow cooker and cook on low for 4 hours or high for 2. I have a rice cooker with a slow cook feature and I did two and it was fine.
Step 4: When done, or close to if yours has a timer, add kale and stir in. It will wilt within ten min or so.
Step 5: Stir and enjoy!
I wish there weren't beautiful paw prints on that dish from myself, lol. But whatcha gonna do? This was my breakfast this past Saturday after having eaten it for lunch and dinner the day before. What can I say, when I like something I like it.
Nutriton: Servings per recipe 5; Serving size 1 1/2 cups; Calories 396, Fiber 11.9 g, Fat 10.8 g, Protein 18.1 g, Carbohydrates 51.2 g