| Prep time: 5 minutes | Cook time: 30 minutes | Total cook time: 35 minutes|
This curry is delicious and I've found a great shortcut ingredient is to use ginger and garlic paste, which helps if you're short on time. If you have the time blend your own paste using 50g of fresh ginger and 6 cloves of garlic.
Serves 4
Ingredients:
1 tbsp of coconut oil
1 tbsp of mustard seed (I like to use black mustard seeds)
1 large red onion, chopped
2 green chillies, deseeded and chopped finely
2 tbsp of garlic and ginger paste
2 large sweet potatoes, peeled and cut into approximately even chunks
1 tin of chopped tomatoes500ml vegetable stock
100g red lentils
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tin of coconut milk
1 tin of chickpeas, drained
150g fresh spinach
1 tsp garam masala
Juice of half a lime
Season with 1 tsp of rock salt and black pepper
Method:
1) Heat oil in a large pan. Add mustard seeds. Once popping add onion and chilli and fry for 2-3 minutes.
2) Add the garlic and ginger paste and fry for 1 minute.
3) Add the sweet potato, tomatoes, vegetable stock & red lentils. Next add the turmeric, ground coriander, ground cumin.
4) Bring to the boil and then allow to simmer for 20 minutes until the sweet potato and lentils are cooked.
5) Add the coconut milk, chickpeas and spinach. Allow the spinach to wilt down.
6) Squeeze in the lime juice and season. Stir well.
Serve with natural yogurt and Indian bread or brown rice. I always love to have the contrast of a salad when I eat curry and a super quick one is: toasted cumin seeds, grated carrot, finely chopped chilli, drizzle with oil and a squeeze of lime juice.
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