We stumbled upon this Winter Warmer and it has become a weekly staple and a crowd favourite regardless of whether your dinner guests are carnivores, herbivores, gluten free, lactose intolerant and everything in-between.
2 x sweet potatoes chopped in bite size cubes
1 x brown onion finely chopped
1 x red capsicum finely chopped
1 x red chilli finely chopped (up to you whether you include the seeds or not, we do!)
3 x garlic cloves finely chopped
1 tbsp of ginger finely chopped or grated
1 x cup of red lentils, rinsed
1 x can of coconut milk
1 x tin of tomatoes
1 x Stock cube + 3 x cups of water or your own alternative
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp garam masala
1 tsp curry powder
1/2 tsp ground cardamom
1/2 tsp pepper
generous pinch of cloves
*I'll be honest, I never measure the spices, I just throw them in and see how it looks/tastes, don't worry if you don't have some of the above, sub them for something else or miss them out and increase other quantities, keep tasting the curry as it's cooking and it'll tell you what it needs more of. Google will help you with substitutes.
1 x juice of 1/2 lime
1 x spring onion finely chopped
Once you've chopped all of your ingredients and rinsed your lentils, let's get this show on the road.
- Heat a generous tablespoon of coconut oil in a large saucepan and once bubbling, add the spice seeds if you have them, don't worry if you don't. Let them get acquainted with the oil for 30 seconds then add your ground spices for another 30 seconds. Your kitchen will instantly smell divine.
- Add the onion and keep stirring to coat the onion with the spices, add more oil if you feel the pan is getting too dry. Once the onion has softened, add the garlic, ginger and chilli for another minute or so.
- Add the lentils and again continuously stir for another minute to coat the lentils with this spicy oily goodness and so that they don't burn.
- Add tin of tomatoes, stock cube and water, bring to the boil.
- Once it is bubbling, add sweet potato, red capsicum and tin of coconut milk.
- Bring your curry down to a simmer and leave it for about 20 to 30 minutes (the longer the better) stirring it every 5 to 10 minutes. Taste it half way through, and adjust the seasoning according to your own taste. Same goes for the amount of liquid.
- When you're ready to eat, cook your basmati rice then serve with spring onion sprinkled on top and lime juice.
Leftovers make for an even tastier lunch in my opinion. If you end up giving this one a go, we'd love to see it; tag us @natchessentials #natcheats