Sweet Potato and Lentil Tandoori Curry

Sweet Potato and Lentil Tandoori Curry.jpg

It is really winter now in Sydney and I am craving cooked warm dishes. This one hits the spot and is great to feast on in front of the fire on a stormy night! Enjoy x


2 cups of red lentils

4 cups of water

2 cups cubed sweet potato

1 can of tomatoes

1 cups vegetable stock

3 carrots, cubed

2 brown onions finely chopped

5 garlic cloves, minced

1 teaspoon on cumin

1 teaspoon of ground ginger

2 teaspoon of curry powder

1 teaspoon of masala

1 teaspoon of coconut oil

1 teaspoon of salt

1. Add lentils and water to a saucepan and bring to a boil. Turn heat down to low and cover to let the lentils simmer, but leave the lid ajar a bit so that they don’t boil over. Check on them occasionally to make sure the water has not boiled down below the level of the lentils and add more as needed.

2. Once the lentils are cooked, heat a big pot and add coconut oil, garlic and onion. Stir over the heat for a few minutes until browning lightly.

3. Add the rest of the ingredients and stir in the spices throughly. Let simmer for 20 minutes, stirring occasionally.

4. Serve alone or with brown rice. I also love to have some sides of coriander and chutneys.

Mainsgemma davis