I’ve recently got hugely into making my own curry paste – which is way easier than I thought. The proportions are easy and it means you can make the paste when you have time and throw everything together later in the day.
Yellow Curry
Vegan Sweet Potato, Lentil and Spinach curry which is creamy and spicy with a depth of flavour from the turmeric.
Servings: 4 people
Ingredients
For the paste
- 1 Onion
- 1 Thumb sized piece of ginger
- 1 bulb Garlic
- 5 tbsp Olive oil
- 1 small bunch Fresh or frozen coriander
- 1 tbsp Turmeric
- 1 tbsp Curry powder
For the curry
- 350 g Dried yellow lentils
- 2-3 Small sweet potatoes
- Spinach Fresh or frozen – as much as you like
- 1 tbsp Peanut butter optional
- 1 tin Coconut milk
Instructions
- Peal and roughly slice the onion, ginger and add it to an oven safe dish with the whole bulb of garlic – roast with the oil at 200 for 30 minutes
- Afterwards, remove the garlic skins and add the whole lot to a small blender with the turmeric, curry powder and coriander, blend. Keep in the fridge until needed
- Add the curry paste to a saucepan and fry for 3 minutes, siring all the while
- Add 1 ltr water plus the dried lentils. Simmer for 1 hour
- Add the cubed sweet potatoes and simmer for another 30 minutes
- Lastly cook your rice or naan, add the frozen spinach until the blocks come apart, the peanut butter and the tin of coconut milk (adding it at the end ensure it stays super creamy)
