Author Notes
I try to keep legumes in my pantry all the time as they are rich in protein, fibre, folate (Vitamin B9) and non-perishable.
I combine lentils with chopped sweet potatoes to make it naturally sweet, and some coconut cream to add a lovely velvety texture.
This is very easy, nutritious mid-week meal best enjoyed on a bed of rice. If you like you can add a dollop of minted greek yogurt on top. —Saboush
- Prep time
15 minutes - Cook time
30 minutes - Serves
6
Ingredients
1 cup
green lentils, cooked
1
sweet potato, chopped into small cubes
1-2
small-medium size onions, finely chopped
3-4 pieces
cloves or garlic, crushed or finely chopped
1-2 tablespoons
curry powder
1 tablespoon
garam masala
2-3 tablespoons
coconut oil/any cooking oil
1/2 cup
coconut cream/milk
1/2 cup
chopped tomatoes/passata
1-1/2 cups
vegetable stock/water
1 handful
cilantro/coriander leaves
Directions
- Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes. Add the sweet potato, tomato, curry powder, garam masala and sauté, 5 minutes more in medium heat.
- Pour over the stock/cold water and bring to a boil. Turn the heat to low and let it simmer for 15 minutes until potatoes are slightly soft.
- Mix in the cooked lentils and simmer for 5 minutes. Stir in the coconut cream, bring to a boil and turn off the heat.
- Garnish with coriander (cilantro) leaves, and serve warm.
sweet potatoes to make it naturally sweet, and some coconut cream to add a lovely velvety texture. This is very easy,…” />
