Seychellois Lentil and Breadfruit Stew

Ingredients

• 1 cup brown lentils
• 1 lb breadfruit or waxy potato, peeled and cubed
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 2 ripe tomatoes, diced
• 3 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the lentils and simmer them in 3 cups unsalted water for 20 minutes, until just tender but still whole, then drain. Salting them at the start keeps their skins tough.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until soft and golden, then add the garlic, ginger, and curry powder for 1 minute.
4. Add the tomatoes and cook for 6 minutes until they collapse.
5. Add the breadfruit or potato cubes and the stock, and simmer for 15 minutes, until the cubes are tender to a knife.
6. Add the drained lentils and the coconut milk and simmer gently, uncovered, for 10 to 12 minutes, keeping it below a boil so the coconut milk does not split.
7. Crush a few cubes and a spoonful of lentils against the side of the pot; their starch is what thickens the stew rather than any flour.
8. Season with salt and the lime juice and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.