recipes
Spinach and lentil curry with sweet potatoes
Serves:
Ingredients
- 2 tbsp vegetable oil
- 1 white onion, chopped
- 4 cloves garlic, finely chopped
- 2 tbsp Madras curry paste
- 2 sweet potatoes, peeled and diced
- 400g tin coconut milk
- 70g yellow lentils, soaked
- Fresh seasoning
- 200g spinach leaves (Oregel)
- 2 tbsp chopped coriander
- 25g butter, melted
- You will also need warmed naan bread for serving
Method
Start this recipe by heating the oil in a large pan and fry the onion and garlic for 3 minutes. Add in the diced sweet potatoes and cook for a further 3 minutes. Stir in the Madras curry paste and cook for a minute to release all its flavours. Pour in the coconut mix, add in the soaked lentils and season well with salt. Turn down the heat to a simmer and continue to cook the curry for 15-20 minutes by which time the curry will be thick and creamy (You may need to add in a little water if the curry becomes a little dry). Finally, add in the spinach leaves and chopped coriander and allow to cook for another minute. To serve, spoon the curry into bowl, spoon over a little butter and serve with warmed naan bread.
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