Sweet potato and lentil curry (V)
New year, new you! This tasty curry is packed full of healthy veg - but it sure doesn't compromise on taste. It's a quick and easy weeknight dinner that's sure to keep the whole family happy.
1kg sweet potato, peeled, halved lengthways and sliced
2 red onions, peeled, halved and sliced
2 garlic cloves, peeled and finely chopped
3 tbsp Mr Huda’s Universal Curry Paste
3 tbsp Ownsworth’s Rapeseed Oil
1 x 400g can coconut milk
150ml hot vegetable stock
1 x 400g can lentils, drained
1 x 125g bag spinach
Cooked basmati rice
Mr Huda’s Mango Chutney, to serve
1. Preheat the oven to 200°C/fan 180°C/ Gas 6. Place the sweet potato, onions and garlic in a large roasting tin. Mix the curry paste with the oil and drizzle over the vegetables in the tin. Gently toss the vegetables until they are coated in paste and oil mix.
2. Cook in the oven for 20 minutes or until the vegetables begin to soften. Remove from the oven and stir in coconut milk and stock. Return to the oven for 10 minutes or until the sweet potato is tender.
3. Stir in lentils, cook for 5 minutes, add spinach and cook for 2-3 minutes until just wilted. Serve with rice and Mr Huda’s Mango Chutney.