January is the best month for comfort food. As it gets colder outside and gets dark early, we crave wholesome meals that will make us feel satisfied and warm inside. However, in the new year, many are looking for healthy living tips and are trying to be healthier to stick to their New Year’s resolutions, which can make this difficult, as wholesome meals generally involve a lot of carbs. Sweet potato, Lentil, and Coconut Curry is easy to make, hearty, and can serve up to 6 people. If you are cooking for fewer people, then just reheat the curry the next day and remake some rice to eat with it. This curry is full of healthy and nutritious ingredients such as coconut milk, tomatoes, sweet potato, and coriander, and if you serve it with brown rice or quinoa, then you can ensure it doesn’t become unhealthy with those indulgent side orders many choose.
The recipe is as follows: just remove any ingredients if you don’t like them
- 2 large sweet potatoes (roughly 1.5kg in total)
- 2 cups of black olives
- 1 and a ½ cups of lentils, red ones are best (500g)
- 2 cans of coconut milk
- 2 cans of tinned tomatoes
- a handful of fresh coriander
- 1 tablespoon of turmeric
- 1 tablespoon of cumin
- 1 tablespoon of ground ginger
- Salt and pepper
- 1 lemon
Preheat the oven to 180
Now here is the simple method of how to make the curry
- Start by chopping the sweet potatoes into small cubes and finely slicing the coriander
- Next, place the coconut milk, tomatoes, turmeric, cumin, and ground ginger in a large saucepan or a large cast-iron casserole dish and then allow these to heat until they begin to bubble.
- At this point, add the sliced sweet potato cubes, lentils, olive,s and coriander with a sprinkling of salt and pepper.
- Once everything is mixed, place the lid on the pot and place it in the oven to cook for an hour until the potatoes are soft and all the flavours are well and truly mixed in.,
- Now squeeze the lemon juice into the pot and serve with some hot brown rice or quinoa.