Sweet Potato and Lentil Curry

Whenever I post a photo of this recipe that I had for dinner, people in my Fight Fatigue with Nutrition facebook group ask for the recipe! So I’ve written up the recipe for you! Here it is!

It’s nice to have warm, comforting meals in the cold winter evenings. This tasty sweet potato and lentil curry recipe is my favourite dinner to have at the weekend. Check out my similar butternut squash & lentil curry recipe here.

The brown rice is lower in sugar than white rice and as it is wholegrain it contains more B vitamins and magnesium.

Serves 2

Prep time: 20 minutes

Cooking time: 35 minutes

Ingredients

1tbsp Coconut Oil

1 Red Onion

1inch Root Ginger

¼ tsp Himalayan Pink Crystal Salt

¼ tsp Black Pepper

1/2 tbsp Ground Cumin

1/4 tsp Ground Coriander

1/4 tsp Ground Turmeric

300ml Passata

1/4 block Coconut Cream

125g  Red Lentils

1 Medium Sweet Potato

I large leaf Cavolo Nero

600ml Filtered Water

150g (75g/serving) Brown Rice

Instructions

Firstly melt the coconut oil in a large frying pan.

Now add the chopped onion, chopped ginger, salt, black pepper, cumin, coriander and turmeric and stir. Fry for 5 minutes or until the onions start to look clear.

Now cut off a quarter of the coconut cream block and place in the pan

Next add in the passata and water. Pour in the red lentils. Bring to the boil and then simmer on a low heat for 30 minutes stirring regularly. If it starts to dry up, add in extra water.

While the curry is cooking, soak the brown rice for 5 minutes. Then rinse and pour it into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 25 minutes on a low heat.

Finally cut up 2 inch by 1 cm pieces of the cavolo nero and add to the curry in the last 10 minutes.

Scoop half of the sweet potato and lentil curry onto a plate and serve with the brown rice. Enjoy!

Store leftover curry in the fridge for 24 hours. Freezable.