Sweet potato & red lentil stew
A Caribbean dinner for the galley that copes with rough seas, one pot, can be made ahead and frozen, needs no fridge, about 35 min hands-on.
- Dinner
- Caribbean
- ⏱ 35 min
- 🌊 Sea tolerance 5/5
- 🌶 Mild
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sweet potato600 g (≈ 4.5 sweet potatos) (150 g (≈ 1 sweet potato))
- Red lentils (dried)240 g (60 g)
- Canned chopped tomatoes480 g (120 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Curry powder12 g (3 g)
- Sunflower / vegetable oil32 g (8 g)
- Vegetable stock cubes12 g (3 g)
Method
- Soften onion with curry powder.
- Add diced sweet potato, lentils, tomatoes, stock cube and 250 ml water per serving.
- Simmer 25 minutes until thick.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Mustard — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 477
- protein
- 19 g
- fat
- 11 g
- carbs
- 80 g
- sugar
- 12 g
- fibre
- 16 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes