Sweet Potato, Red Pepper & Lentil Curry
Although I’m not vegetarian, I enjoy a few meat free days each week and I’m always looking for new ways to ring the changes. Reducing refined carbs has also been on our food agenda and that’s certainly been much easier to do by increasing the amount of vegetables in our diets. I’ve also bought an electric spiralizer and although gadgets have never been quite my thing, I see it as another way to get those extra veggies in.
Roasted cauliflower has become a firm favourite, both as roasted florets and also cauliflower rice. Sweet potatoes and peppers rank high amongst my favourite vegetables too and were the inspiration behind this curry.
If your family like a midweeek meat free dish then this sweet potato and red pepper and lentil curry is a healthy alternative. The lentils add protein and also bulk out the dish. I used a mix of green and red lentils but use whatever your have to hand.
I served with roasted cauliflower but it will be just as good with rice or nan bread.
Herbs and spices play a huge part in my everyday cooking and I find that when cooking vegetarian food they really come into their own. We love eating different types of cuisines and I find that so easy when it comes to vegetarian dishes. Middle Eastern, Moroccan, Asian, Spanish and Mediterranean flavours all work so well with vegetables and pulses.
- 1 Small onion, finely chopped
- 1 Heaped tsp ginger chopped
- 1 Medium hot green chilli finely chopped
- 2 Cloves Garlic chopped
- 50 g red lentils
- 50 g green lentils
- 1 red pepper or a mix of peppers cut into chunks
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 Tsp garam asala
- 500 ml vegetable stock
- 2 Small sweet potato, cut into large chunks
- Small bunch of freshly chopped coriander
- Salt and freshly ground black pepper
- Heat the oil in a large sauté pan, add the onion and cook for a few minutes until it softens. Add the ginger and garlic, chilli and continue to cook for a few minutes, taking care not to burn the garlic.
- Add the spices, mix well and continue to cook for 1 minute. Add the lentils and stock, bring to the boil, reduce the heat, cover and simmer for 5 minutes. Add the sweet potato and red pepper. Cook for a further 20 minutes until the lentils and vegetables are cooked.
- Season with salt and pepper and served sprinkled with the freshly chopped coriander.
- Serve with rice or roasted cauliflower and raita and a nan bread on the side.
I’m adding this recipe to A Mummy Too, Recipe of the Week blog link up.
I’m this recipe to the #cookblogshare links, hosted by Recipes Made Easy
