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Sweet Potato, Red Lentil & Chickpea Curry

August 10, 2016

 

Curry is probably my favorite dish to make. It is simple, cheap and tastes delicious. It's a good way to use up bits your fridge/ cupboard or scrape together a dinner when you're short of money at the end of the month. I LOVE Lentils and I always make sure my cupboards are stocked full off them. They are so versatile and add a lovely texture and flavor to curries. This recipe serves 4 people, so have the leftovers for tomorrow's lunch or put it in the freezer 😊

 

You will need:

1 large Sweet Potato

3 cloves of Garlic

1 White Onion

1 tin of Coconut Milk

1 tin of Chickpeas

1 tin of chopped Tomatoes

1 cup of Red Lentils

2 tspn of Cumin

1 tspn of Cinnamon

1 tspn of Ginger

1 tspn of Chilli (add more for a spicy curry)

2 tspn of Turmeric

A splash of Oil

Salt & Pepper to taste

 

Equipment:

1 can opener

1 baking tray

1 large pan

1 chopping board

1 sharpe knife

1 mixing spoon

 

Method:

Wash and chop the Sweet Potato into chunks, place on a baking tray, add some Salt, Pepper and Oil and bake for around 15/20 minutes at 180c/Gas Mark 4-5

Dry heat the spices in a pan on a low heat for a couple of minutes

Meanwhile peel and dice the Garlic and Onion

Add a dash of oil to the spices and mix well

Then add the Garlic and Onion with a little more oil and sautée for 5 minutes, ensuring they don't burn

Add the chopped Tomatoes, Chickpeas, Coconut Milk and Red Lentils, mix well and leave to simmer and thicken

After 15/20 minutes remove Sweet Potato from the oven and add to the curry, season with Salt and Pepper and leave to simmer for 5 minutes

 Now you are ready to serve the curry! I served mine with Brown Rice and fresh Coriander to add a fresh, zesty flavour.

Enjoy guys x

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