This time of year, I love a warming curry and this vegan curry is one of my favourites. It’s cheap to make and packed full of immune-boosting antioxidants. Red lentils are so easy to cook with as they do not require the overnight soaking of other types of legumes. They are good for lowering cholesterol and blood pressure and together with the anti-inflammatory spices, help protect the body against diabetes and cancer. Sweet potatoes and lentils are also full of fibre for supporting a healthy regular digestive system.
Ingredients:
2 tsp olive oil
Red onion, finely chopped
4 garlic cloves, finely chopped
A thumb-sized piece of ginger, finely grated
6 curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium sweet potatoes, cut into chunks
75g red lentils, rinsed
400mk tin of coconut milk
400ml vegetable stock
Fresh coriander, a handful, roughly chopped
A lime, cut into wedges
salt & ground black pepper, to season
Method:
Heat the oil in a large pan over medium heat and cook three-quarters of the onion for 10 mins until softened.
Add the garlic, ginger, and curry leaves (if using) and cook for 2 mins.
Add in the spices and cook for 1 min.
Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.
Season to taste, then tip into bowls and garnish with the remaining chopped onion and the fresh coriander, and a lime wedge for squeezing over.
