This. We don’t even have the words to describe how incredibly delicious this Sweet Potato & Lentil Curry is. You will just have to try it and see what we mean! Rich, spicy, warming, vegan AND gluten free friendly. Oh my. This guy is everything you could want on a cold night. Did we mention delicious? And packed full of nutrients!
Ingredients
1 Onion
2 cloves Garlic
1 tsp each of ground Cumin, Coriander Seeds, Turmeric, & Chilli Powder
1 tbsp olive oil
1 big handful of fresh Coriander
400g tin of Cannellini Beans
10 Cherry Tomatoes, cut in quarters
2 tbsp Tomato Paste
2 medium Sweet Potatoes, cut into small cubes
100g fresh Spinach
400ml can Coconut Milk
400g can of lLntils, drained and rinsed
1 tsp Celery Salt
2 tsp Curry Powder
Salt to taste
Hummus to serve
Method
In a food processor, add 1 onion, 2 cloves garlic, tsp each of cumin, coriander, turmeric, and chilli powder and blitz until the onion is in small pieces (alternately, you can finely dice onion and coriander by hand).
In a large fry pan, heat 1 tbsp olive oil and sauté the onion mixture on medium heat for 2 minutes. Add the rest of the ingredients to the fry pan, (except hummus) 1 big handful coriander, 400g tin cannellini beans, 10 cherry tomatoes, 2 tbsp tomato paste, 2 medium sweet potatoes cubed, 100g fresh spinach, 400ml coconut milk, 400g canned lentils, 1 tsp celery salt, 2 tsp curry powder, salt to taste. Bring mixture to boil, then simmer on low for 15-20 minutes or until the sweet potato has softened.
Stir a tablespoon of hummus through each serve, then pair with rice or crusty bread. Or both!️
Makes 4-5 generous serves.