So simple, yet oh so very delicious...
All the beautiful Indian flavours with a touch of coconut creaminess. Yum!
Lentils provide a great quality protein, so you can enjoy this as a hearty lunch or dinner.
Both turmeric and ginger hold potent anti-inflammatory properties. Ginger is also a fantastic circulatory stimulant, promoting healthy blood flow and keeping us nice and warm
- 2 small sweet potatoes, scrubbed, chopped into cubes
- 1 ¼ cup dried red lentils
- Extra virgin olive oil
- 1 tsp organic ghee
- 1 brown onion, diced
- ¼ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp Pancha Phora*
- 3 cups water
- 1 cup full fat coconut milk
- 3 small tomatoes, chopped
- ½ tsp freshly grated ginger
- Fine sea salt to taste
- A few handfuls of chopped fresh coriander
* A Herbie’s Spices blend of whole brown mustard, nigella, cumin, fenugreek and fennel seeds
- Preheat oven to 180°C.
- Place sweet potato in a bowl. Drizzle with a little olive oil (enough to coat) and mix.
- Line a baking tray with baking paper. Evenly spread sweet potato on the tray and bake for about 25-30 minutes, until soft and slightly crispy on the edges. Once ready, turn oven off and keep the sweet potato inside (it will keep warm).
- Heat the ghee over medium heat in a medium saucepan. Add the onion, turmeric, cumin, and Pancha Phora and sauté for 2 minutes. Add the lentils and sauté for a further minute.
- Add the water, coconut milk and tomatoes. Bring to a gentle boil, add the ginger and salt, cover the and continue to simmer on low heat for about 15-20 minutes, until the lentils have fully collapsed.
- Serve in individual bowls, topped with sweet potato and coriander.
Per Serving (recipe serves 3)