Lentil and sweet potato curry
“What wonders one pot can hold; a whole, nutritious meal cooked and sometimes served in one pot, perfect for the busy lives many of us lead. Then there's the bonus of less washing up to do at the end.”
- 100ml olive oil
- 2 spanish onions, finely sliced
- 4 garlic cloves, finely sliced
- 1 tbsp fresh ginger, finely chopped or grated
- Sea salt
- Freshly ground white pepper
- 1 tbsp curry powder
- 6 cardamom pods
- 1 tsp chilli flakes
- 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
- 1 cup red lentils
- 1 small sweet potato, peeled and cut into small cubes
- 1 litre water
- 1 head broccoli, cut into small florets
- 2 handfuls baby spinach
- 1 handful coriander leaves
This makes a regular appearance at my dining table or on my lap sitting on the sofa. I like to make a large amount and freeze portions for later, before the broccoli and spinach is added.
Method
Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.
Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.
Serve with coriander, natural yoghurt and your favourite chutney.
Serves 4
