A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices. Enjoy with a naan or pilau rice
Ingreadient
- 2 tsp vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, crushed
- a thumb-sized piece ginger, finely grated
- 6 fresh or dried curry leaves (optional)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 medium (about 500g) sweet potatoes, cut into chunks
- 75g red split lentils
- 400ml tin low-fat coconut milk
- 400ml vegetable stock
- coriander, a handful of leaves
- 1 lime, wedged
Direction
- Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
- Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.
