Sweet Potato, Lentil and Coconut Curry
January is the ultimate comfort food month. It’s just so dark, grey and cold that our bodies crave warm, hearty dishes that feed the body and soul. Of course everyone is also trying to stick to their healthy New Years resolutions too, which can make this craving a little tricky! This is where my recipe for a sweet potato, lentil and coconut curry comes in. It’s the ultimate mix of the two! Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting 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! I love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!
– 2 large sweet potatoes (mine weighed 500g)
– 1 cup of black olives (180g)
– 1 and a 1/2 cups of lentils (500g)
– 2 x 400g tins of coconut milk
– 2 x 400g tins of tinned tomatoes
– a big handful of fresh coriander leaves (25g)
– 1 tablespoon of turmeric
– 1 tablespoon of cumin
– 1 tablespoon of ground ginger
– salt and pepper
– 1 lemon, juiced
Pre-heat the oven to 180C.
Then start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander.
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 until 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 45 minutes to 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.