Sweet potato & lentil curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1tsp Coconut Oil 70 grams red Onions, raw finely diced1 clove Garlic crushed2 tsp Ginger Root paste1.5 tsp Turmeric, ground 1.5 tsp Cumin seed ground2.5 cup (400g), cubes Sweet potato 250 gram(s) Green Lentils, raw 1 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH) 80 grams Spinach, fresh
Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.
Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, 600ml stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape
Taste and adjust the seasoning, then gently stir in the spinach.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Turn up the heat to medium, add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, 600ml stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape
Taste and adjust the seasoning, then gently stir in the spinach.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Nutritional Info Amount Per Serving
- Calories: 348.3
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 154.0 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 22.3 g
- Protein: 18.7 g
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