Red Lentil and Sweet Potato Curry

• Eating healthy, wholesome and delicious vegan food doesn’t have to be pricey!
• Takeaway-style, affordable, tasty and nutritious curry you can make at home.
• Save money & time by batch cooking and freezing this curry.
• 4 generous portions per recipe.
• Vegan.

Organic Red Split Lentils 1kg (Sussex Wholefoods)

150g Red Split Lentils

Sunflower Oil, Organic 500ml (Clearspring)

2tbsp Oil

Madras Curry Powder - MILD 50g (Hampshire Foods)

2tsp Curry Powder

Organic Garam Masala Powder 100g (Sussex Wholefoods)

1tsp Garam Masala

Tomato Puree Double Concentrate, Organic 130g (Essential)

3tbsp Tomato Paste

Coconut Milk, Organic 400ml (Clearspring)

1 tin Coconut Milk

Concentrated Vegetable Stock 225g (Vecon)

1tbsp Concentrated Vegetable Stock

Organic Lemon Juice 200ml (Biona)

1tbsp Lemon Juice

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper to taste

Other Ingredients

• 2 medium-sized sweet potatoes
• 1 medium onion
• 2 garlic cloves
• 0.5inch ginger
• fresh herbs to garnish
• 300ml water

Method

1. Chop onions into small cubes, potatoes into medium-sized cubes and grate/chop your ginger and garlic finely. Rinse your lentils.
2. Place a saucepan over medium heat and add 2 tbsp oil. Add onions, garlic and ginger and fry gently. Add curry powder, garam masala and tomato paste, mix well and fry for 2 minutes.
3. Add sweet potatoes, lentils, water, stock and coconut milk. Mix well, cover and cook for 25 minutes.
4. Remove the lid from your curry,  taste and season with lemon juice, salt and pepper.
5. Garnish with fresh herbs and serve with rice or naan bread.