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.
Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.
You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.
The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.
Recipe: Cauliflower, lentil and potato curry (serves 1-2)
1 tsp oil
1 shallot, finely diced
1 tbsp red thai curry paste
1/2 tsp turmeric
35g dried green lentils, soaked overnight
330ml vegetable stock
1/4 cauliflower, chopped
1 small potato, diced
1/2 tsp coconut cream
*serve with a small portion of rice*
Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
After that time, mix in the red thai curry paste, turmeric and lentils.
Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
Then add the cauliflower and potato, adding a little more water if necessary.
Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.
Hello everyone, I hope your Sunday is going well. I’m currently sitting by the window typing up today’s recipe. Another vegetarian meal I created using a range of green vegetables which are hopefully easy to find in the supermarkets. I kept the vegetables pretty simple, but you could always add some carrots, cauliflower, sweet potato or green peas. I really like this recipe because it can easily be adapted and its quick to make for any day of the week. I ate this curry with leftover white rice but you could try it with any other grain.
Vegetable Curry (serves 2)
1 tbsp butter/oil
1/2 tsp ground tumeric
1/4 tsp fresh/ground ginger
1 small chilli – finely diced
1/2 tsp salt
1 tsp tomato puree
500ml vegetable stock
Large handful of kale – roughly chopped
1/2 broccoli – chopped and blanch for 5 minutes
1/2 pack green – trim the ends and slice in half
50g coconut cream
Place a frying pan on a low heat and add the butter/oil, tumeric, giner, chilli and salt. Stir and cover with a lid for 2 minutes.
Add the puree and vegetable stock. Wash and prepare the vegetables, then add them to the pan mixing well and keep on a gentle simmer for 10-15 minutes until the vegetables are cooked.
Turn the heat down, stir in the coconut cream and serve hot.