Sweet potato
Comforting, hearty and warming, this sweet potato curry has added lemony zing. It's packed with flavour and good nutrition.
Ingredients
- 1 tbsp extra virgin olive oil or flavourless coconut oil
- 1 onion finely chopped
- 4 garlic cloves, crushed
- 5 cm (2 inch) piece of fresh ginger peeled and finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp hot chilli powder
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 2 medium sweet potatoes diced
- 100g dried green lentils thoroughly washed and drained
- 400ml vegetable or chicken stock
- 400g passata rustica (or chopped tomatoes if preferred)
- 100g baby leaf spinach washed
- Juice and zest of ½ lemon
- 25g 1 bunch coriander roughly chopped
To serve
- Lemon wedges
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 4-5 minutes or until soft. Add the garlic and ginger and cook for 1-2 minutes or until fragrant. Add the spices, salt and pepper and cook for 1 minute.
- Add the sweet potato and lentils and stir to coat in the spices. Add the stock and passata, turn the heat to high and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the potatoes are soft and the lentils are cooked. Cover with a lid if the curry is getting too thick.
- Add the spinach and leave to wilt on top for 2-3 minutes before stirring through with the lemon juice, zest and coriander.
- Divide between serving bowls and add lemon wedges to serve.
Notes
Leave to cool completely before storing in an airtight container in the fridge for up to two days or the freezer for up to two months. If you are batch cooking in advance, leave out the spinach and add it when reheating (if find that spinach can go slimy otherwise).