Sweet Potato and Lentil Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Red Onion (finely chopped)
- 2 Garlic Cloves (finely chopped)
- 3 cm Fresh Ginger (peeled and finely chopped)
- 1 tsp Chilli Powder
- 2 tsp Garam Masala
- 1ยฝ tsp Turmeric
- 1ยฝ tsp Cumin
- 2 Sweet Potatoes (peeled and cubed into 2.5cm / 1 inch dice)
- 250 g Red Lentils (rinsed)
- 600 ml Vegetable Stock
- 1 tsp Salt
- 175 g Frozen Spinach (defrosted in microwave)
- 2 tbsp Coriander (chopped)
Method
- Heat the oil in a shallow casserole dish and gently fry the onion, garlic and ginger for 3-4 minutes, until softened and fragrant. Stir in the spices and cook for a further minute to release their flavours.
- Add the peeled and cubed sweet potato, red lentils, vegetable stock and salt. Bring to a gentle simmer, then cover with a lid, reduce the heat and cook for 20 minutes.
- After 20 minutes, the lentils and sweet potato should be tender and most of the stock absorbed, creating a thick, comforting curry.
- Stir in the defrosted spinach (or fresh spinach if using) and cook for a few minutes. Serve warm, finished with a scattering of chopped fresh coriander and more seasoning if needed.