SWEET POTATO & LENTIL COCONUT CURRY

Sweet Potato & Lentil Coconut Curry image

Provided by Laura Locke

Time 45m

Yield Serves 4

Number Of Ingredients 53

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Ginger (thumb Size)
4 cloves of Garlic
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp medium curry powder
2 fresh tomatoes (chopped into quarters)
1/3 tin of coconut milk
handful of Coriander
5 Birds Eye chillies
Ginger (thumb Size)
4 cloves of Garlic
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp medium curry powder
2 fresh tomatoes (chopped into quarters)
1/3 tin of coconut milk
handful of Coriander
5 Birds Eye chillies
100g red lentils
Chickpeas 200g
Chopped Tomatoes 400g
Cinnamon 3 sticks
4 fresh tomatoes cut into quarters
2/3 can of coconut milk
3 tsp of Brown sugar
2 red Birds eye chilies
4 Sweet Potatoes
1 Red Onion
2 pinches of Salt
Ginger (thumb Size)
4 cloves of Garlic
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp medium curry powder
2 fresh tomatoes (chopped into quarters)
1/3 tin of coconut milk
handful of Coriander
5 Birds Eye chillies
100g red lentils
Chickpeas 200g
Chopped Tomatoes 400g
Cinnamon 3 sticks
4 fresh tomatoes cut into quarters
2/3 can of coconut milk
3 tsp of Brown sugar
2 red Birds eye chilies
4 Sweet Potatoes
1 Red Onion
2 pinches of Salt
Basmati Rice
Turmeric 1tsp
Desicated Coconut 3 tbsp
pinch of salt

Steps:

Put all the Ingredients listed in the Curry Paste into a small blender and wizz for a few seconds until you have a nice smooth paste. Add a tbsp of nut oil/cooking oil in a large Saucepan. Add the chopped red onion into a large saucepan and cook on moderate heat for 5 minutes until soft. Add the Curry paste mixture into the pan and cook for a few minutes until fragrant.
Add the sweet potatoes, lentils and chickpeas to the pan and stir until the paste has evenly covered them. Cook these for a couple of minutes and then add the chopped tomatoes and remaining Coconut milk. I usally add half a cup of water also. Put in the remaining fresh tomatoes, Cinammon sticks, salt and sugar. If you want an extra kick add 2 more chilies. Give the mixture a good stir and simmer for about 20-25 minutes until lentils and potatoes are soft. Stirring every 15 minutes or so.
Meanwhile bring a saucepan of water to the boil and add the Basmati Rice. I usually sit it in water first to get rid of the starch. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. Add the Turmeric to the water for a bit of taste and colour. Let simmer for 10 minutes and drain. Add the desicated coconut and stir.
To serve add some fresh Coriander on top and for an added garnish you could mix some chopped cucumber with Yoghurt and season with salt and Pepper. Or substitute the rice for a warm Naan Bread.