LENTIL & SWEET POTATO CURRY spice powder$5.00
You can saute the onions, ginger and garlic in any oil of your choice and then fry up the spice gently till the aromas waft and the oil separates. Then add the washed red lentils (which cook faster than most other lentils), cubed sweet potato and some water before letting it simmer away. Once the potatoes have softened, you can add the coconut milk and adjust the seasoning to bring it all together.
The addition of coconut milk is what brings this dish together and creates a creamy texture that sits gently on your palate before dissolving. The cooked lentils, sweet potato and coconut milk unite to create a stew-like density to this curry that you could easily enjoy without any grains.
Pair this dish with white rice, quinoa or roti and garnish with coriander and roasted cashew nuts. If you are feeling extra peckish, serve it alongside papadams as a side for that extra crunch.
Use the same blend to prepare a spicy four-bean mix. The recipe is found on the inside of the blend.
- 250 g sweet potato
- 100 g green beans
- 200 g corn kernels
- 2 stalks fresh coriander
- half this spice pack
- 1 onion
- 1 cup red lentils
- 400 ml coconut milk
- fish sauce (optional)