Sweet Potato and Lentil Curry
Sweet potatoes are highly nutritious and a great source of fiber, vitamins, and minerals. They are rich in antioxidants that protect your body from inflammation. The fiber and antioxidants in sweet potatoes are also advantageous to gut health.
Have this hearty curry for a delicious mid-week dinner, make extra for a filling lunchtime meal.
- 2 tbsp <strong>rapeseed oil</strong>
- 1 red onion (chopped)
- 5 garlic cloves (crushed)
- 1/2 tsp dried chilli flakes
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 sweet potatoes (cubed)
- 150 g red lentils
- 400 ml coconut milk
- 500 ml vegetable stock
- 150 g fresh spinach
- 2 tbsp fresh lemon juice
- sea salt and black pepper
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Heat the oil in a large deep pan over a medium heat. Add the onion and cook for 5 minutes until beginning to soften or turn translucent. Add the garlic, chilli flakes, garam masala, ground coriander, cumin and turmeric. Cook for a further 4 minutes, stirring now and again.
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Add the sweet potatoes, lentils, coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30 minutes. Stir frequently to prevent the lentils from sticking, until the sweet potatoes and lentils are cooked through.
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Add the spinach and cook for 5 minutes until wilted down. Stir in the lemon juice and season to taste.
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Serve with rice and garnish with coriander leaves.
