Red Lentil and Coconut Curry
Served here with fresh spinach and homemade yogurt flatbreads
Lentils are a nutritious and filling source of protein; they are also inexpensive and an incredibly versatile kitchen-cupboard ingredient. Don't be intimidated by cooking with lentils, you will be amazed at how easy this recipe is: 5 mins prep and 20 mins cooking. Red lentils have a lovely soft consistency; melting into curries, soups or stews, adding body and texture to recipes.
This is a brilliant one for batch cooking, as it freezes really well. I make the recipe and freeze half for another meal time. Serve this simply with rice (brown, or white rice) and a little yogurt (diary, or non dairy). But, it is also delicious served with couscous, quinoa, or homemade flat breads.
And if you have any leftovers ~ make a lovely warming soup, just add a little boiled water and blend until smooth.
Suitable for freezing
Ingredients
1 tablespoon olive oil
2 red onions, peeled and finely chopped
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 tablespoon mild curry powder
400g sweet potato, peeled and diced
80g red lentils, rinsed in cold running water
200ml water
400ml light coconut milk
handful of fresh spinach (optional)
handful of cherry tomatoes (optional)
To serve ~
yogurt & fresh coriander leaves
Gently sauté the onion in the oil, for 5-10 minutes, until softened. Add the crushed garlic, grated ginger and curry powder: cook out for 1-2 minutes, stirring continuously. Next add the sweet potato, red lentils, light coconut milk and water.
Simmer on a low-medium heat, until the sweet potato is completely cooked through and the lentils have broken down into a lovely soft consistency; this should take around 20 minutes. Five minutes before the end of cooking add a handful of fresh spinach leaves and some cherry tomatoes (optional). Remove from the heat and leave to cool slightly, before serving up.
Serve with rice, a spoon of natural yoghurt and some coriander leaves.
