Kumara (sweet potato) and lentil curry
Hmmmm, so it doesn’tlook too pretty does it. Brown, yellow and green does not a great photo make, butpromise me you will try this recipe! The combination of flavours in this curryare gorgeous, and of course you can vary the heat in it by adjusting the spices depending on preference.I am a medium curry kind of girl myself. I can’t see the point in something so hot and spicyyou can’t actually taste the flavours!
Kumara and Lentil curry.
To make this dishyou will need
4 cups of kumarachopped into small cubes
1.5 cups of brown lentils.(mine are from a can, I am all about speed)
1 brown onion finelychopped
3 tsp minced garlic
4 cups vegetable stock
Olive Oil
1 tsp garlic powder
1.5 tsp garam masala
1.5 tsp curry powder
Salt and pepper totaste
1 bay leaf
2 handfuls of choppedfresh spinach
Instructions
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In a large saucepan heat oil, and sauté your onion
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Add garlic, ginger, garam masala and curry powder and stir for approx one minute
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Pour in vegetable stock, and add kumara, lentils and bay leaf.
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Bring mixture to the boil and simmer for approximately 25 mins
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Add in chopped spinach and salt and pepper.
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Continue to simmer mixture again until the Kumara and lentils are cooked.
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Serve with chopped coriander on top.
Et Voila! One super simple, fragrant and remarkably delicious curry.
Just in case you wanted a tiny bit more persuasion to get cooking – this is really healthy.
The Kumara is full of vitamin C, iron, potassium and calcium and the coloured skin and fleshof kumara is full of phytonutrients. The lentils of course are full offibre, protein, folate and vitamin B1, and the green leafy spinach is chockfull of calcium, folic acid, vitamin K and ironscombined with and fibre. Convinced yet?
Go on …..do it. Then let me know how you go.
Question – A completely random one today! If you had to give up twitter or facebook which one would it be?
