Lentil + Sweet Potato Curry

Serves: 4 

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients 

• ⁠1 brown onion

• 4 garlic cloves

• 1 tsp cumin seeds

• 1 tsp black mustard seeds 10 curry leaves (optional) 1/2 tsp chilli flakes (optional) 1 tsp turmeric

• 1/2 tsp garam masala

• 1 tbsp curry powder

• 1 tbsp tomato paste

• 1 cup red lentils

• 2 - 3 cups water

• 1 can coconut milk

• 1 large sweet potato

• 1 tsp sea salt (more to taste) Black pepper to taste

• Fresh lime

Directions

1. Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy.

2. Dice the onion and mince the garlic.

3. Heat 1 tbsp ghee/oil in a large pot on medium-high heat.

4. Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt.

5. Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.

6. Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime.

7. Serve with some brown rice, coconut yoghurt and spring onions. ⁠

Enjoy!