With the moon causing us to be a little off balance this week, were craving some comfort and warming food to keep our two feet firmly planted on the ground. HELLO DELICIOUSLY ELLAS SWEET POTATO CURRY! This sweet potato, lentil and coconut curry is the the ultimate mix of the two! Full of incredibly nourishing ingredients that work together to boost your health, yet at the same time provide an incredibly flavoursome and comforting dish with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander! Just so delicious! Absolutely delish served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! Serves 6 - 2 large sweet potatoes (mine weighed 1.5kg) - 2 cups of black olives - 1 and a 1/2 cups of lentils (500g) - 2 cans of coconut milk - 2 cans of tinned tomatoes - a handful of fresh coriander leaves - 1 tablespoon of turmeric - 1 tablespoon of cumin - 1 tablespoon of ground ginger - salt and pepper - 1 lemon Pre-heat the oven to 180C. Then start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander. Then place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat into they begin bubbling. At this point add the sweet potato cubes, lentils, olives and coriander plus salt and pepper. Once everything is mixed simply place the lid on the pot and place it in the oven to cook for about an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve. If you’re making rice simply boil this when the pot goes in the oven so that the two finish cooking at the same time. ENJOY!!! xxxxx
Posted on: Tue, 12 Aug 2014 03:33:50 +0000
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