![]() ![]() ![]() Taste fruit, sweets, fruity honey noted malts, mild spices, basement. Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using). Fat Lizard Rib Tickler a Pale Lager - International / Premium beer by Fat Lizard. Adjust with more salt, pepper, chili etc. Bring the stew back up to a strong simmer and check for seasoning. Season the sweet potato and coconut milk stew again with salt and pepper. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. The liquid should also be reduced by almost a third.Īdd the coconut milk and kale to the pot and stir. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. ![]() Place the lid on top of the pot and bring to a boil. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Season everything liberally with salt and pepper. Add the lentils to the pot and stir once more. Add a pinch of salt and pepper.Īdd the sweet potatoes to the pot and stir to coat in the spices. Add the ginger and garlic to the pot and cook for another minute. Saute spices until very fragrant, about 1 minute. Add the chili flakes, coriander, cumin, and turmeric. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the coconut oil to the pot and let it melt. Heat a large, heavy-bottomed soup pot over medium heat. Sea salt and ground black pepper, to tasteġ ½ lbs (690 grams or 2 medium) sweet potatoes, peeled and diced into 1-inch piecesġ3.5 oz (400 ml) can full fat coconut milkġ small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale) ½ – 1 tsp dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)ģ-inch piece fresh ginger, peeled and minced Open in Google Maps Foursquare 1605 NE Killingsworth St. Chard or mustard greens would also be delicious in place of the kale. I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with. Bonus: Get it with extra avocado for a truly sensational sub experience. NOTES: Coconut milk is naturally sweet and (obviously) so are sweet potatoes. I’m talking about a 7 inch (or, hey, even up to 14) sub filled with Taste Tickler’s signature Chicken Teriyaki that’ll make your mouth go ‘ooh’ as the powerful wave of sweet and salty chicken/creamy mayo takes over your taste buds. ![]()
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