Tuesday 23 June 2020

Red Lentil and Sweet Potato Curry with Sorrel

Serves 4-6

Olive oil (or canola/rapeseed oil)
2 tablespoons (30ml) grated ginger
6-8 garlic gloves, crushed
2 teaspoons (10ml) curry paste or powder
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground chilli powder
1 teaspoon (5ml) turmeric
2 medium-large sweet potatoes, peeled and cut into 2-3cm chunks
1/2 cup (120g) dry red lentils
1 can coconut milk
1 cup (240g) of water
1 cup/a good thick handful of Sorrel (or Spinach/Chard leaves), larger stems stripped out and leaves torn up a little.

Steamed rice

1. Prepare vegetables and spices.

2. In a large pot, add some oil, and all the ginger, garlic and spices. Stir, and cook this for a few minutes on a medium heat.

3. Stir in the sweet potato, lentils, coconut milk and water and bring to a simmer. Then cover, turn the heat down for c. 20 minutes or until the sweet potato is tender.

4. Add in the Sorrel. Stir, replace the lid, and cook for a couple more minutes.

5. Serve immediately over steamed rice.

a) The Sorrel adds a lemony tang that we think goes really well with this recipe. And with Sorrel being a perennial vegetable that is so easy to grow, we tend to choose it over Spinach and Chard now.

b) We are generous with the garlic and ginger and use double the amount from the original recipe. So do start with less if you aren't sure you like quite that much.

c) This is a great recipe for batch cooking. We often make 3 times the recipe, then freeze most of it in containers. A standard (not small) takeaway container will hold enough for two. Then just unfreeze when you want, heat up and make rice, and there you have a healthy and yummy meal for when you are low on spoons.

Spilling the Beans, Julie Van Rosendaal & Sue Duncan, 2011, page 146.
ISBN: 978 1 77050 041 9

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