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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
I try to keep legumes in my pantry all the time as they are rich in protein, fibre, folate (Vitamin B9) and non-perishable.
I combine lentils with chopped sweet potatoes to make it naturally sweet, and some coconut cream to add a lovely velvety texture.
This is very easy, nutritious mid-week meal best enjoyed on a bed of rice. If you like you can add a dollop of minted greek yogurt on top. —Saboush
Ingredients
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1 cup
green lentils, cooked
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1
sweet potato, chopped into small cubes
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1-2
small-medium size onions, finely chopped
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3-4 pieces
cloves or garlic, crushed or finely chopped
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1-2 tablespoons
curry powder
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1 tablespoon
garam masala
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2-3 tablespoons
coconut oil/any cooking oil
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1/2 cup
coconut cream/milk
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1/2 cup
chopped tomatoes/passata
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1-1/2 cups
vegetable stock/water
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1 handful
cilantro/coriander leaves
Directions
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Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes. Add the sweet potato, tomato, curry powder, garam masala and sauté, 5 minutes more in medium heat.
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Pour over the stock/cold water and bring to a boil. Turn the heat to low and let it simmer for 15 minutes until potatoes are slightly soft.
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Mix in the cooked lentils and simmer for 5 minutes. Stir in the coconut cream, bring to a boil and turn off the heat.
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Garnish with coriander (cilantro) leaves, and serve warm.
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