Sweet Potato & Lentil Curry
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Today I invited the family over for a plant based Saturday lunch and decided to make a sweet potato and lentil curry and it was so scrumptious! I plated it up with a lemon and coconut couscous which was the perfect accompaniment. This is a simple easy meal which will keep for about a week in the fridge so it makes a great bulk curry especially if, like me you bulk cook meals for the week. image1(8)

Makes enough for 10 servings

Ingredients:

  • 3 Cloves of garlic
  • 2 Red onions
  • 2 tsps of coconut oil
  • 4 Cups of dried lentils
  • 2 Red peppers (chopped)
  • 2 Tins of chopped tomatoes
  • 1 Large sweet potato (Peeled and diced)
  • 2 Cups of coconut milk
  • 1tsp of turmeric
  • 1/2 tsp of cumin
  • 1/2 tsp of spicy paprika
  • 1 tsp of sweet paprika
  • 1 tsp of curry powder
  • 1 tsp of ground ginger
  • 2 Apples (chopped)

Soak the lentils in a big bowl of water for about an hour. Heat a very large saucepan on low with the coconut oil in. Chop the garlic finely and the red onions and add to the pan,  cook for about 15 mins, stir occasionally. Whilst the onion and garlic cooks, chop up the peppers, sweet potato and apples.

In a bowl mix the spices with a drop of water to form a paste. Add all of the ingredients into the saucepan followed by the curry paste and stir. Turn the heat up to medium and cook for about 30 mins or until the sweet potatoes are soft.

I served this healthy curry with couscous which I added lemon juice and coconut oil to and seasons. I topped it with a little ground coconut.