adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato with braised Indian-style lentils
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Cozy braised lentils with aromatic Indian spices and sweet potatoes for a delicious, heartwarming family meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 celery stalks, finely chopped
  • 1 small eggplant, finely chopped
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 375g packet French-style lentils, rinsed, drained
  • 56.00 gm madras curry paste
  • 18.40 gm vegetable oil
  • 500g orange sweet potato, peeled, cut into 3cm cubes
  • 1 small red onion, sliced into rings (keep the onion rings together)
  • 82.50 ml fresh coriander leaves, plus extra sprigs to serve
  • 80g baby spinach leaves
  • 82.50 ml fresh mint leaves
  • 125.00 ml plain Greek-style yoghurt
  • Chargrilled naan (optional), to serve
Instructions:
  • Start the lentils: Heat oil in a large, deep frying pan over medium heat, then sauté onion, celery, and eggplant for 10 minutes until just starting to soften, stirring occasionally.
  • Sauté garlic for 1 minute until fragrant. Stir in tomatoes, tomato paste, 1/3 cup water, bay leaf, and thyme. Cover and bring to a boil, then reduce heat to low. Simmer for 10 minutes. Add lentils and continue simmering for 15 to 20 minutes until lentils are almost tender.
  • 1. Preheat a large, deep frying pan over medium-high heat. 2. Stir in curry paste and cook for 1 to 2 minutes until fragrant. 3. Add braised lentils and mix well. 4. Cover and bring to a simmer, then reduce heat to low. 5. Simmer gently for 10 minutes, stirring occasionally.
  • Heat oil in a large frying pan over medium-high heat. Add sweet potato and onion rings. Cook for 10 minutes, turning occasionally, until golden and tender. Season generously with salt and pepper.
  • Mix in coriander and half of the spinach with the lentil mixture. Stir well. Garnish with the rest of the spinach, sweet potato, and onion rings. Finish with a sprinkle of mint leaves and additional coriander sprigs. Enjoy with yogurt and naan, if desired.

Similar Recipes