Relaxing Sweet Potato and Red Lentil Curry

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Love a healthy curry, me. If you have a fridge full of veg that you might not want to juice, then you are a one step away from a curry. I liken a curry to a green smoothie (not literally but conceptually), a dish where you are able to fit in lots of nutritionally dense veg and where the whole is always greater than the sum of its individual parts.

My green smoothies, for example, are filled with nuts, hemp protein, spirulina, raw cacao, coconut oil and a boat load of green veg. Similarly, my curries are packed with coconut oil, garlic, ginger, turmeric, chili, root veg, spinach and coconut milk. Healthy fats, veg and spices can never be wrong. Serving suggestions are varied too. Staple combo is brown rice (classic), quinoa (packs a punch protein wise) or try yogurt and a salad (great lunch box mix) for a low carb option. You can also try my version – to stand over the pot and eat half of it before it has even hit the plate!

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My Sweet Potato and Red Lentil Curry is a loose adaptation of a recipe made by the stylish Swedish/Danish cooking duo known asΒ  GreenKitchenStories. A handsomer blog you will never see – and really lovely recipes too. They have a great app and several beautiful cook books out in the shops too. Check them out and get inspired!

What’s so good about this curry? Sweet potato is full of nutritious benefits. Packed with vitamin C (anti-oxidants good for skin and recovery), iron and magnesium (the lovely relaxing and anti-stress mineral). Ginger is anti-inflammatory and great for digestion. Garlic is anti-bacterial and great for kicking the common cold naturally. Red lentils are high in protein and great for a healthy digestion and Turmeric is a natural anti-inflammatory spice that has been used for thousands of years as a healer. Pretty potent!

Relaxing Sweet Potato and Red Lentil Curry

(Serves 2)

1 large sweet potato, cubed

1 onion, chopped

1 large handful of fresh spinach

1 cup of red lentils, washed

2 tbsp organic tomato puree

4 garlic cloves, chopped

2″ ginger root, chopped

500ml water

1 cup coconut cream

1 tbsp turmeric

1/2 tsp ground cumin

1/2 tsp garam masala

sprinkle of dried chili flakes

1 tbsp coconut oil

Hot to:

1. Heat coconut oil in a large casserole pot and add onions, garlic, ginger and spices until soft and fragrant (about 2min).

A2. dd the chopped sweet potatoes and ensure all is coated with the coconut fat – stir for about a minute. Add the tomato puree and stir until the mixture is evenly coated. Add the water and the washed lentils and bring to boil. Simmer for about 20 minutes or until tender.

3. Add the coconut cream and stir until all is dissolved. Turn off heat and add the fresh spinach leaves to the casserole and put lid on for 5 minutes.

4. Serve with brown rice and a green salad. Enjoy! x

 

 

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