This is a tried and tested favourite that will have your family coming back for more. Perfect for a cold winter’s night. Serve on it’s own, or add slow-cooked lamb for a non-vegetarian option. You can even make it ahead and freeze to have on hand for those busy weeks.
SERVES 8
INGREDIENTS
2 medium orange sweet potato (unpeeled)
2 tbsn oil
1 brown onion, diced
2 tbsn finely grated fresh ginger
4 tsp mild curry powder
1 tsp turmeric powder
1 ½ cups dry red lentils
4 cups boiling water
2 x 400g tin diced tomatoes
1 tsp sea salt
3 tbsp honey
¼ cup poppy seeds
2 cups frozen peas
200ml coconut cream
METHOD
- Fill kettle and boil water
- Pre-heat oven to 180°C and dice sweet potato into 2cm cubes. Coat with 1 tablespoon of oil, spread onto a tray and bake until tender (about 15 minutes). Set aside once cooked.
- In a large pan over medium heat, fry onion and ginger in 1 tablespoon of oil until soft (about 5 minutes)
- Add curry powder and turmeric powder to pan and mix well
- Add the dry red lentils and boiling water to pan and simmer on a low-medium heat, uncovered, until lentils go soft (about 15 minutes). Keep an eye on them to make sure they don’t run dry!
- Once lentils are cooked, add tin tomatoes, sea salt, honey, poppy seeds, roasted sweet potato and frozen peas, heat till just bubbling.
- Stir through coconut cream, and serve on its own, or with basmati/ brown/ black rice to make it go further!
NOTE: This meal freezes well if you have an excess of leftovers!
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