Lentil and sweet potato curry

Name: Lentil and sweet potato curry
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 100ml olive oil; 2 spanish onions, finely sliced; 4 garlic cloves, finely sliced; 1 tbsp fresh ginger, finely chopped or grated; Sea salt; Freshly ground white pepper; 1 tbsp curry powder; 6 cardamom pods; 1 tsp chilli flakes; 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes; 1 cup red lentils; 1 small sweet potato, peeled and cut into small cubes; 1 litre water; 1 head broccoli, cut into small florets; 2 handfuls baby spinach; 1 handful coriander leaves

Jeremy and Jane Strode

June 9, 2017

Heart-warmer: Curry of sweet potato and lentils.Natalie Boog

Time:< 30 minsServes:4

This makes a regular appearance at my dining table or on my lap sitting on the sofa. I like to make a large amount and freeze portions for later, before the broccoli and spinach is added.

Ingredients

100ml olive oil
2 spanish onions, finely sliced
4 garlic cloves, finely sliced
1 tbsp fresh ginger, finely chopped or grated
Sea salt
Freshly ground white pepper
1 tbsp curry powder
6 cardamom pods
1 tsp chilli flakes
1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
1 cup red lentils
1 small sweet potato, peeled and cut into small cubes
1 litre water
1 head broccoli, cut into small florets
2 handfuls baby spinach
1 handful coriander leaves

Method

Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.
Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.
Serve with coriander, natural yoghurt and your favourite chutney.