Vegan Sweet Potato, Lentil and Spinach curry which is creamy and spicy with a depth of flavour from the turmeric.
Servings: 4people
Ingredients
For the paste
1Onion
1Thumb sized piece of ginger
1bulbGarlic
5tbspOlive oil
1small bunchFresh or frozen coriander
1tbspTurmeric
1tbspCurry powder
For the curry
350gDried yellow lentils
2-3Small sweet potatoes
SpinachFresh or frozen - as much as you like
1tbspPeanut butteroptional
1tinCoconut 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)