• Jennifer McDiarmid

Sweet potato, lentil and coconut curry


Taken from the Deliciously Ella recipes, this one is delicious, easy to make and great to use with store cupboard ingredients.


Ingredients

  • 2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks

  • 1 and a 1/2 cups of green lentils (500g)

  • 2 x 400g tins of coconut milk

  • 2 x 400g tins of tinned tomatoes

  • a big handful of fresh coriander leaves (25g)

  • 1 tablespoon of turmeric

  • 1 tablespoon of cumin

  • 1 tablespoon of ground ginger

  • salt and pepper

  • Juice of 1 lemon


Method

  1. Preheat oven to 180c, fan setting.

  2. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils, plus salt and pepper.

  3. Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve.

25 The Limes, South Cerney,

Cirencester, GL7 5RF

contact@jennifermcdiarmid.co.uk

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