Sweet Potato, Lentil and Coconut Curry

If you are looking for the perfect winter warming dish then look no further! Such a healthy dish with no added nasties like your shop brought curry. Filling and nourishing ingredients like the sweet potato and lentils, that are also great for your overall health- what's not to love!

I served it on a bed of steaming brown rice, but alternatively you can use quinoa or just on its own if you want!

Serves 6 (This does make a large amount if you wanted to make less just half the ingredients.)

Ingredients:

2 large sweet potato or 1 large sweet potato and half a butternut squash

500g of lentils

2 cans of coconut milk

2 cans of tinned tomatoes

A handful of coriander leaves

1/2 tablespoon of turmeric

1 tablespoon of cumin

1 tablespoon of ground ginger

Salt and pepper to taste

1 lemon

Instructions:

1) Preheat the oven to 180 degrees C.

2) Cut up the sweet potato (and the butternut squash if you are using it) into bite size chunks.

3) Put the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large oven casserole dish (Le Creuset style is preferable) and heat until it starts to bubble. 

4) Add the chopped sweet potato, lentils, chopped coriander, salt and pepper and mix then place pot in the oven to cook for about an hour.

5) Halfway through the curry cooking time start to cook the rice if you plan on using it.

6) Once the dish is out of the oven squeeze the lemon into it, mix and serve!

Above is the dish the night I cook it to serve it with rice, and below is the 'leftovers' meal. There are so many different ways to serve this curry.

To create this dish I put the curry in a small saucepan until slightly bubbling and then crack an egg in the middle of the curry and cook until the egg whites have turned white but still soft.

I had a bit of roasted vegetable and quinoa leftover from lunch the day before so was a perfect side dish to pair with the curry, egg and brown rice. Delicious!