PREP TIME: 10mins COOKING TIME: 35mins

A mild & sweet curry that the whole family can enjoy.

The dish represents to me, the best of both worlds by being part dal and part curry, ensuring that this warming dish will fill you with joy!

So quick en easy to make, I love the fact that the whole dish is cooked in one baking tin which means very little washing up!

To ensure ‘no heat only flavour’ in the mild curry powder you use, why not make your own by mixing your favourite spices like I did here.

A good tin of coconut milk will make all the difference here, I try to source coconut milk without any thickeners or preservatives and it tends to be organic.

Serves 4 generously

 

SERVING SUGGESTION

Serve with steamed basmati rice, quick flatbreads or easy garlic naan.

WHAT YOU WILL NEED

A large enough tin for all the vegetables to fit in a single layer.

INGREDIENTS
  • 4 tablespoons oil
  • 1kg sweet potatoes, peeled and cubed
  • 6 small banana shallots, peeled and halved lengthways
  • 4 teaspoons mild curry powder
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons salt
  • 2 tins coconut milk
  • 500ml hot vegetable stock
  • 300g frozen peas, thawed
  • 200g red lentils
  • 2 limes, quartered
  • handful coriander, chopped (garnish)
  • handful cashews, toasted (garnish)
  • 1 red chilli, chopped (opt & garnish)

 

METHOD
  1. Preheat the oven to 200c
  2. Add the oil, sweet potatoes, shallots, salt, spices, ginger and garlic to the baking tin. Mix well with your hands to make sure the vegetables are well coated. Roast in the oven for 10 minutes.
  3. Add the stock, coconut milk and red lentils, mix well ensuring the lentils are submerged in the liquid, roast for 20 minutes. At this stage the sweet potatoes and lentils should be soft without being ‘mushy’.
  4. Add the peas and mix carefully making sure you don’t break up the sweet potatoes. I find there is enough heat in the dish to heat the peas but feel free to pop the roasting tin back in the oven for another 5 minutes.
  5. Squeeze half a lime over the curry. Top with the chopped coriander, toasted nuts and fresh chillies if using. Serve with lime wedges on the side. Enjoy!

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PREP TIME: 10mins COOKING TIME: 35mins

A mild & sweet curry that the whole family can enjoy.

The dish represents to me, the best of both worlds by being part dal and part curry, ensuring that this warming dish will fill you with joy!

So quick en easy to make, I love the fact that the whole dish is cooked in one baking tin which means very little washing up!

To ensure ‘no heat only flavour’ in the mild curry powder you use, why not make your own by mixing your favourite spices like I did here.

A good tin of coconut milk will make all the difference here, I try to source coconut milk without any thickeners or preservatives and it tends to be organic.

Serves 4 generously

 

SERVING SUGGESTION

Serve with steamed basmati rice, quick flatbreads or easy garlic naan.

WHAT YOU WILL NEED

A large enough tin for all the vegetables to fit in a single layer.

INGREDIENTS

  • 4 tablespoons oil
  • 1kg sweet potatoes, peeled and cubed
  • 6 small banana shallots, peeled and halved lengthways
  • 4 teaspoons mild curry powder
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons salt
  • 2 tins coconut milk
  • 500ml hot vegetable stock
  • 300g frozen peas, thawed
  • 200g red lentils
  • 2 limes, quartered
  • handful coriander, chopped (garnish)
  • handful cashews, toasted (garnish)
  • 1 red chilli, chopped (opt & garnish)

 

METHOD

  1. Preheat the oven to 200c
  2. Add the oil, sweet potatoes, shallots, salt, spices, ginger and garlic to the baking tin. Mix well with your hands to make sure the vegetables are well coated. Roast in the oven for 10 minutes.
  3. Add the stock, coconut milk and red lentils, mix well ensuring the lentils are submerged in the liquid, roast for 20 minutes. At this stage the sweet potatoes and lentils should be soft without being ‘mushy’.
  4. Add the peas and mix carefully making sure you don’t break up the sweet potatoes. I find there is enough heat in the dish to heat the peas but feel free to pop the roasting tin back in the oven for another 5 minutes.
  5. Squeeze half a lime over the curry. Top with the chopped coriander, toasted nuts and fresh chillies if using. Serve with lime wedges on the side. Enjoy!

Print Friendly, PDF & Email