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.
Prep time: 20 minutes
Cooking time: 35 minutes
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
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
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.