Hi Everyone, I hope you’ve had a great day.
This recipe is great and can be eaten alone, with a side of rice or even homemade bread that can be dipped into the sauce. It is very nourishing and hearty but still great for this time of the year when the weather is cool and you fancy something hot. It’s nice and easy to prepare with minimal preparation. I’m cooking with a great range of vegetables; broccoli, garden peas, sweet potatoes and lentils but you could easily substitute them with your favourite vegetables. I always enjoy cooking with sweet potatoes because they offer such a delicious flavour that really compliments the curry paste used in this recipe. Sweet potatoes are also a great source of fibre which aid in the healthy digestive system, not only that, but cooking sweet potatoes is known to increase their vitamin C content.
Recipe: Sweet potato and lentil curry (serves 1)
1/2 tsp oil
1/3 small onion, finely diced
1/2 tbsp curry paste
Pinch of turmeric
30g lentils, soaked overnight in water
1 sweet potato, peeled and cut into cubes
Handful of broccoli florets
50g garden peas
- Heat the oil in a pan, once hot, add the onion and cook for a few minutes until soft.
- Next, mix in the curry paste, turmeric, lentils and stock. Cook for 10 minutes on a low simmer.
- After that, add the sweet potato and broccoli.
- Cook for a further 5 minutes before adding the garden peas. Give it a final stir and leave on a low heat for a further 5 minutes and serve.
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*Nutrition information sourced through Google Scholar.