Lentil, Pea and Sweet Potato Curry
Lentil, Pea and Sweet Potato Curry
Ingredients
- 2 tbsp avocado oil
- 2 onions (finely chopped)
- 2 cloves garlic (minced (crushed))
- 2 carrots (finely chopped or grated)
- 2 tsp grated fresh ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp chili powder
- 1 large sweet potato (peeled and cut into bite-size cubes)
- ½ cup red lentils
- 5 to matoes (chopped)
- 1 cup reduced fat coconut milk
- 1 cup vegetable stock
- 1 tsp garam masala
- 1 pinch of salt
- 1 tsp brown sugar
- 1 cup basmati rice
- 1 cup green peas
- 2 tbsp chopped fresh coriander
- 1 tbsp lemon juice
Tomato and onion salsa
- 2 to matoes chopped
- 1/2 onion finely chopped
- Combine the tomato and onion and season (mix and enjoy served with your curry.)
Instructions
- Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
- 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.
- Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid.
- Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
- While the curry simmers, cook the rice.
- Add the peas to the curry and simmer, uncovered, for 5 minutes.
- Remove from the heat and stir in the coriander and lemon juice.
- Serve on a bed of rice
Notes
Variations:
- Replace the coriander with fresh mint. Serve with naan bread instead of rice.
- For more nutrients add in a cup of frozen veg.
Recipe and photo credit: Taryn Littleton for the Association for Dietetics in South Africa
- Cooking on the Afternoon Express TV show – Leozette - […] was cooking with pulses, and so I whipped up Green Monday’s lentil, pea and sweet potato curry recipe for…