sweet-potato-lentil-curry

Sweet Potato and Lentil Curry

Total time: 45 minutes

Serves 4

7.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ cup - Red lentils, rinsed

½ - Sweet potato, diced

1 - Tomatoes, diced

1 cup - Coconut milk, reduced fat

2 cups - Vegetable broth

1 - Onion, finely chopped

2 cloves - Garlic, minced

1-inch pc - Ginger, grated

1 - Green chili, finely chopped

1 ½ tb - Curry powder

1 tsp - Ground turmeric

½ tsp - Ground cumin

½ tsp - Ground coriander

1 pinch - Salt

1 pinch - Black pepper

1 tb - Lime juice

2 tb - Fresh cilantro, chopped

UTENSILS

Pot, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a pot over medium heat. Add the onions and sauté until soft and translucent.

2. Stir in the garlic, ginger and green chili. Cook for 2 minutes until fragrant.

3. Add the curry powder, turmeric, cumin, coriander, smoked paprika and cinnamon. Toast the spices for 30 seconds, stirring constantly to release their aroma.

4. Add the diced sweet potato, tomatoes, lentils and vegetable broth. Stir to combine. Bring to a boil, then reduce to a simmer.

5. Cover and simmer for 20 minutes, stirring occasionally, until the sweet potato and lentils are tender.

6. Stir in the coconut milk and let the curry simmer for 5 minutes. Adjust the seasoning with salt and pepper.

7. Remove from the heat. Stir in the lime juice.

8. Garnish with fresh cilantro and serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 275g

Energy (kcal)

290.0

Carbs (g)

21.6

Proteins (g)

9.7

Fats (g)

16.4

Fibre (g)

7.8