Sweet Potato & Lentil Curry
Serves 4
As the temperature begins to dip, there’s nothing that feels more like a warming hug than a curry. One of my favourites is this gorgeous curry.
INGREDIENTS
2 tsp olive oil
1 red onion, finely chopped
4 garlic cloves, finely chopped
Ginger – a thumb-sized piece, finely grated
6 curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium sweet potatoes, cut into chunks
75g red lentils
400ml tin coconut milk
400ml vegetable stock
Fresh coriander, a handful, torn
1 lime, cut into wedges
METHOD
Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened.
Add the garlic, ginger and curry leaves (if using) and cook for 2 mins.
Add in the spices and cook for 1 min.
Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.
Season to taste.
Serve in a bowl with some brown rice or wholemeal naan/pitta bread on the side. Top with a squeeze of lime, a dollop of Greek yoghurt and a sprinkle of coriander.
Enjoy!
This curry has many health benefits:
Lentils (and other pulses) are full of fibre, rich in iron and are an inexpensive way of creating a tasty meal
The spices, onions, ginger and garlic all provide immune boosting antioxidants and are great for your gut health
Sweet potato provides us also with fibre and antioxidants along with beta-carotene, a source of vitamin A, Vitamin C, magnesium and potassium. They can also provide us with natural phytoestrogens. They really are a power house!