Red lentil, sweet potato & coconut curry

I don’t know if this is technically a curry or dahl but I’m not too bothered about it because it’s delicious and I’m calling it curry. I like to serve mine with brown rice and a dollop of Skyr, but coconut yoghurt, fresh coriander, toasted cashews & mango chutney would also make great accompaniments. Packed full of plant power and vegan-, planet-and student budget-friendly, this is the perfect winter warmer and I like to cook up a big batch of it at the end of each week so that I can have my meals ready to heat up and eat throughout the week.

This meal is ideal either to cook for a group of friends or family, or for planning ahead and freezing a few portions. I make this all the time at uni and don’t properly measure everything out, so if it does seem a bit vague, just taste test as you go along and adjust as you see fit!

Makes approximately 5-6 servings (probably fewer if you have a bottomless pit for a stomach like me)

Ingredients:

0.5tbsp coconut oil
1 medium onion, chopped
3 garlic cloves, diced
3 huge handfuls spinach, chopped
230g uncooked red lentils, soaking in water
1 can coconut milk
2 medium sweet potatoes, chopped
2 medium carrots, chopped
2tbsp mild curry powder
0.5tbsp ground turmeric
Black pepper, to taste
1L water or vegetable stock
Brown rice, to serve
Natural or coconut yoghurt, to serve

Method:

1.) Add the coconut oil to a saucepan. Once melted, add the onion and garlic and cook for a few minutes until softened.

2.) Add the curry powder, turmeric and black pepper and stir to coat the onion and garlic.

3.) Add the chopped sweet potatoes and carrots and cook for a few more minutes to soften slightly, stirring regularly to prevent the onion from sticking to the pan and browning.

4.) Add the coconut milk to the saucepan and bring to the boil. Once boiling, add the soaked red lentils and reduce to a simmer (and cover the saucepan if you have a saucepan lid, unlike me at uni….) Leave to simmer for around 15 minutes, stirring regularly to prevent it from sticking to the bottom of the pan.

5.) Start cooking the brown rice (if using) according to the instructions on the packet (usually takes 20-25 minutes).

6.) Most of the liquid will have been absorbed now, so add the water or stock to the curry mixture, stir and continue to simmer for a further 15-20 minutes, stirring occasionally.

7.) Stir in the spinach to wilt and serve with brown rice, if using, and your choice of condiments.

Enjoy!

Lauren x

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