Serves 4
Ingredients for the curry
Ingredients
1 onion
2 cloves of garlic
Thumb size piece of ginger
1 tbsp garam masala
1 tbsp ground coriander
200g lentils, rinsed (and soaked if you have time)
1 tin of chopped tomatoes or passata
150ml -400ml stock (depending if you soaked the lentils)
2 carrots
Carrots tops or kale
2 handfuls of spinach
1 sweet potato
1-2 fresh chillies
Squeeze of lime juice
Fresh coriander
Optional coconut milk if you want a creamy curry
Method
Gently fry the chopped onion, garlic and grated ginger in a little olive oil, until softened
Add the spices and chopped carrot and heat until fragrant
Add the lentils, tinned tomatoes and 2/3 of the stock, bring to the boil, turn down the heat and simmer for 15 minutes, add the rest of the stock if needed and cook a further 10 minutes.
Add the chopped sweet potato and cook for another 10-15 minutes until the sweet potato chunks are soft
Add the chopped carrot tops (or kale) and spinach and let wilt and if you are using coconut milk add now and heat through
Served with fresh chopped chillies, a squeeze of lime juice and chopped coriander along with some brown rice. You could also swirl through some yoghurt and serve with naans if you prefer.
Curry cooking - smells so good!
More about lentils
Beulga lentils are rich in polyphenols, with potent antioxidant potential to help protect against various inflammatory diseases, and provide a cheap way to get a wide range of nutrients. They are a good source of B vitamins, magnesium, iron, zinc and potassium. Lentils have the highest insoluble fibre content of all the pulses and are contain lots of prebiotic carbohydrates that maintain our gut microbiota.
Enjoy!
