Yummy Fall Stews and Magical Coconut Basmati Rice

With the fall weather quickly reminding me that I live in Minnesota again, I've been craving some yummy fall stews.

Here is one from Mississippi Market's very own self-proclaimed food snob, Liz McMann. Her Copy Cat Stew is quick and healthy. I substitute almond butter for the peanut butter for an anti-inflammatory meal.

Another stew to warm the insides on a cool Minnesota day: Curried Red Lentil Dal with Coconut Basmati Rice. Just writing those words here make my mouth water. I made these while carrying my baby in her sling, so it should be a cinch to make sans baby. My favorite part about stews: leftovers. They are even more delicious.

Curried Red Lentil Dahl

1.5 cups lentils (rinsed)
4 cups water (or a little less if you want it less soupy)
2 Tbs olive oil
1 onion (diced)
2 sweet potatoes (cubed)
2 red or green peppers (diced)
1-2 Tbs red curry paste (depending on how spicy you like it)
1 tsp cumin
1-2 Tbs grated ginger
3 handfuls of spinach leaves
sea salt to taste

Boil lentils in water until soft, about 15 minutes. In the meantime, heat a heavy stockpot over moderate heat and then add oil to coat the bottom. Cook the onion with a sprinkling of salt, stirring occasionally, until golden. Add sweet potatoes, peppers, and ginger and cook for 2-3 minutes more. Add cumin and curry paste and cook over low heat for 1 minute.
Once lentils are cooked, puree for about 30 seconds in blender or food processor. Then add lentil mixture to stockpot mixture and bring everything to a boil. Reduce heat and simmer, covered, stirring occasionally, for about 15-20 minutes until sweet potatoes are soft. Stir in spinach and salt to taste. Laddle over Coconut Basmati Rice (recipe below).

Coconut Basmati Rice
1 cup white rice
1 cup coconut milk
1 cup water
1 cinnamon stick
1/4 cup currants
1/2 tsp turmeric

This is simple: Make rice as usual, but use water and coconut milk to boil the rice (instead of just water) and the above add-ins once the rice is simmering. It's magical. Seriously, how does something so simple taste so good? Magic.

Stay warm and be well!
Liz