Tuesday, 17 January 2017

Sweet Potato, Spinach and Red Lentil Curry

Hello Dear Reader,

Sorry this is posted so late in the day, I am a little unwell today and have had a big sleep this morning and into the afternoon, sometimes you just have to listen to your body. Now, on with todays post.

In an effort to reduce the amount of meat we have been eating ( to save money), I will be making one meat free meal a week. I have never eaten a lot of meat myself and would gladly go meat free altogether, however lovely hubby and son are definitely carnivores, but they will venture into vegetarian territory, if it is tasty and filling. This is a recipe I stumbled upon when reading "Tastes" weekly menu's ideas, for inspiration. The ingredients and method are simple and it can be on the table in thirty minutes. I did wonder about serving it with rice so it would be more filling, but the boys said it was just perfect the way it was. Sweet!

Ingredients for Sweet Potato, Spinach and Red Lentil Curry, clockwise from top right-
1 1/2 teaspoons each Cumin and Turmeric, 400 grams Sweet P
otato, peeled and cubed, 4 spring onions, chopped, a large thumb size piece of ginger, peeled and grated on a microplane,   chillies to taste, I used four small chillies which really aren't that hot, chopped finely, 3 garlic cloves, grated on a microplane, 1 small brown onion, chopped finely, a handful of basil leaves, finely chopped, 250 grams red lentils, 80 grams of small spinach leaves and 600 mls of vegetable stock (I use Massel stock cubes) 
Rinse lentils well and set aside until needed
Chop onion and chilli finely and grated garlic and ginger on a microplane
Sauté onion on medium heat for 5 to 10 minutes
Add ginger, garlic and chilli and sauté for another minute 
Now add the turmeric and cumin 
And cook gently until fragrant
Add the cubed sweet potato and coat in the onion/spice mix
Now add the stock and rinsed and drained lentils
Give everything a good stir, bring it to a gentle boil, pop a lid on, turn heat down to low and let simmer away for 20 minutes until lentils are soft and tender and the potato is just holding its shape
Finely chop the basil and spring onions
And sprinkle over the top and stir in
Now add the spinach leaves, mix in and let wilt for 1 minute
Serve with natural yoghurt, chutney and papadums

Simple, nutritious and filling, everything you could wish for in a meat free dish.

3 comments:

  1. That looks very yummy. I have found quite a few really good mushroom based recipes online. There is a vegetarian shepherds pie on 'beyondthetrolley' blog that is really good - perhaps when it's not as hot. Also witcheskitchen blog and the veggie mama blog are really good for meat free recipes. It made a big difference to my grocery spend and you might be surprised how the family embraces it, especially home made naan with a veggie curry.

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  2. That food looks so fresh - your camera picks up the colours beautifully.

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  3. Definitely one I will use. Three of my favourite things are sweet potato, Brazilian spinach that I grow in my allotment, and red lentils.

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