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Lentil, Chick Pea & Sweet Potato Curry

  • Writer: Helena Overend
    Helena Overend
  • Feb 18, 2020
  • 2 min read

Defo needed a winter warmer today, a non meat tasty dish for a change followed by a bit of naughty...a homemade bakewell tart

Well it would be rude not to


What’s needed

125g green lentils

125g red lentils

1 tbsp coconut oil / olive oil

1 red onion finely chopped

1 1/2 tsp cumin seeds

4 garlic cloves chopped

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp paprika

1 tsp black mustard seeds (or plain if you can’t get black)

1 tsp ground coriander

1 red pepper finely chopped

1 red chilli finely chopped

1 can chick peas

1 can chopped tomatoes

2 large sweet potato large cubes then roasted

1 400ml can coconut milk or 400ml veg stock

1 tbsp tahini

1 tbsp honey

Juice 1 lime

3 tbsp soy sauce

Fresh coriander

Oil for frying


How to

•Chop sweet potato or butternut squash if you prefer into cubes and roast in oven until nearly soft

•In a pan of boiling water cook the lentils for 10 mins

•Once cooked drain rinse and set side to cool

•In a frying pan sauté onion until soft, then add the pepper, garlic, chilli and spices bad stir to coat

•Add the tin of tomatoes, coconut milk or veg stick if using instead

•Add the lentils, tahini and honey and roasted sweet potato (or squash if using)

•Season with salt and pepper and cover for 10mins on a gentle simmer

•Stir after 10mins and continue to cook until a creamy consistency is achieved and lentils and sweet potato are cooked and soft.


COCONUT FLATBREAD

1 tin coconut milk

500g SR Flour

1/2 tsp salt

Mix together and knead

Shape into golf ball sized balls and roll out between two sheets of non stick grease proof and dry fry in a non stick pan

And all finished off with my mum’s Bakewell Tart recipe and a heavy handed drizzle of icing from my helper Charlie

Who doesn’t love a bakewell!


If you make this dish, let me know what you think

Helena x




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