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RECIPES

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INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely diced
  • 1 garlic clove, crushed
  • 2.5cm piece of ginger, peeled and finely chopped
  • ½ long red chili, finely chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon garam marsala
  • 1 tablespoon tomato paste
  • 1 x 400g can diced tomatoes
  • 1 medium sweet potato, cut into small even chunks
  • ½ cup red split lentils, soaked overnight
  • 1 cup vegetable stock
  • ½ x 400ml can coconut cream
  • 1 cup baby spinach leaves

To serve:

  • ¼ bunch coriander leaves
  • Coconut yogurt

CREDIT: Rachel Morrow foodmatters.com

DIRECTIONS

  • Heat the olive oil in a large, wide-base pot or pan over medium-high heat. Add the onion and sautéuntil it begins to soften.
  • Add the garlic, ginger, and chili, continuing to sauté for another minute. Then add turmeric, cumin, and garam marsala. Lightly sauté for 2 – 3 minutes or until fragrant.
  • Add the tomato paste, tomatoes, sweet potato, lentils, stock, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 – 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
  • Serve topped with cilantro leaves and a dollop of coconut yogurt.