Lentil, Pea and Sweet Potato Curry

Recipes | October 11, 2016 | By

Lentil, Pea and Sweet Potato Curry
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Ingredients
  1. 2 tbsp avocado oil
  2. 2 onions, finely chopped
  3. 2 cloves garlic, minced (crushed)
  4. 2 carrots, finely chopped or grated
  5. 2 tsp grated fresh ginger
  6. 2 tsp ground coriander
  7. 1 tsp ground cumin
  8. 1 tsp ground turmeric
  9. ½ tsp ground cinnamon
  10. ½ tsp chili powder
  11. 1 large sweet potato, peeled and cut into bite-size cubes
  12. ½ cup red lentils
  13. 5 tomatoes, chopped
  14. 1 cup reduced fat coconut milk
  15. 1 cup vegetable stock
  16. 1 tsp garam masala
  17. 1 pinch of salt
  18. 1 tsp brown sugar
  19. 1 cup basmati rice
  20. 1 cup green peas
  21. 2 tbsp chopped fresh coriander
  22. 1 tbsp lemon juice
Tomato and onion salsa
  1. 2 tomatoes chopped
  2. 1/2 onion finely chopped
  3. Combine the tomato and onion and season, mix and enjoy served with your curry.
Instructions
  1. Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
  2. Add the garlic, carrot, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. Add the potato and lentils and stir to coat with the spice mixture.
  3. Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid.
  4. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
  5. While the curry simmers, cook the rice.
  6. Add the peas to the curry and simmer, uncovered, for 5 minutes.
  7. Remove from the heat and stir in the coriander and lemon juice.
  8. Serve on a bed of rice
Variations
  1. - Replace the coriander with fresh mint. Serve with naan bread instead of rice.
  2. - For more nutrients add in a cup of frozen veg.
  3. Recipe and photo credit: Taryn Littleton for the Association for Dietetics in South Africa
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