RECIPE: Sweet potato, lentil and coconut curry

This recipe is perfect for veggies- and great for 5:2 fast day dinners.

lentil-curry

by Fiona Day |
Published on

Pre-heat the oven to 180C.

Then start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander.

Then place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat into they begin bubbling. At this point add the sweet potato cubes, lentils, olives and coriander plus salt and pepper.

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

If you’re making rice simply boil this when the pot goes in the oven so that the two finish cooking at the same time.

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