Recipe Ingredients
• 75g lentils
• 1 tbsp oil
• Chunk of ginger, brown skin peeled off and yellow flesh very finely chopped
• 2 garlic cloves, finely chopped
• Curry blend
• ½ tin coconut milk
• ½ tin chopped tomatoes
• ½ sweet potato, chopped into bite-sized chunks
• 1 tin peas, drained
• A little hot water
• Salt to tase
Optional Extras
- yoghurt, naan bread or roti
Recipe Instructions
| Prepare ginger, garlic and potato as described. In a saucepan over a low-medium heat, heat the oil and cook the garlic and ginger for 1-2 minutes until smelling yummy. Add the curry blend and stir continuously for 1 minute or so until you have a lovely paste in the pan. Add the sweet potatoes and lentils and mix well to coat everything evenly. Cook for another minute or two. Add the coconut milk and chopped tomatoes and bring to a gentle bubble over medium heat until the sweet potatoes are tender (about 12 – 15 mins) adding a touch of hot water a little at a time if things are looking a little dry. Add the peas and a nice pinch of salt, give everything a goof stir and allow to gently bubble for a final 5 minutes – until the peas are warmed. Finally taste and adjust seasoning if needed (salt & pepper). Serve with any optional extras. |
