Ingredients
dash of olive oil or coconut oil 1 onion, chopped inch of chopped fresh ginger 3 garlic cloves 2 tsp. curry powder 1 tsp. cumin
1 tsp. turmeric 1 medium sweet potato, peeled and cubed 1/2 cup dry red lentils 1 can coconut milk 1 cup water handful of baby spinach leaves
Optional: diced courgettes and sweet peppers
Method In a large frying pan or pot heat up cooking oil.
Saute the onion for about 5 minutes until they glaze, then add the spices including curry powder.
Cook for a few more minutes. Stir in the sweet potato, lentils and any other vegetables (courgettes work well) - add coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until sweet potatoes are tender. Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts (or add kale).
Serve immediately, over wholegrain rice.
Serves 4.
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