eat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté briefly.
Add the minced garlic, sliced leek, and diced red bell pepper to the pan.
Stir-fry for a few minutes until softened.
Cut the shiitake mushrooms into halves or quarters and add them to the pan along with the Arborio rice and Du Puy lentils.
Mix well.
Pour in the vegetable broth and coconut milk.
Bring the mixture to a boil.
Stir in the sieved tomatoes, ground cumin, and ground coriander.
Reduce the heat to low and simmer the mixture uncovered for about 20 minutes.
Add the diced sweet potato to the pan, ensuring they are submerged in the liquid.
Continue cooking for another 5-10 minutes until the sweet potato and lentils are tender.
Meanwhile, dry roast the coarsely chopped peanuts in a skillet until lightly browned and fragrant.
Serve the coconut risotto with lentils and sweet potato garnished with the roasted peanuts.
Notes / Tips / Wine Advice:
Wine Advice: This Coconut Risotto with Lentils and Sweet Potato pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer to complement the coconut and spices.