| Cuisine: Indian | Type: Stew | Serves: 4 |
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Source:
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Magazine "Olive" a British cooking magazine |
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Attributes:
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Vegetarian |
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Comments:
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A delicious vegetarian curry stew. Should be very adaptable to other ingredients like winter squash instead of sweet potato. We'd add some heat to next time, maybe with RCF or Thai Chilies. |
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Serving Suggestions:
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Serve with naan bread. |
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Ingredients:
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2 tsp. vegetable oil 1 large red onion, finely chopped 4 cloves garlic, crushed 1-inch piece ginger finely grated 6 dried or fresh curry leaves (optional) 2 tsp. cumin 2 tsp. ground coriander 1 tsp. turmeric 2 medium sweet potatoes (about 500g), cut into bite-sized chunks 75 g red (split) lentils 400 ml tin of lite coconut milk 400 ml vegetable stock Cilantro, a handful of leaves coursely chopped 1 lime, wedged |
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Instructions:
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1. Heat the oil in a large pan over medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger, and curry leaves and cook for 2 minutes. Add the spices and cook for 1 minute. Stir in the sweet potatoes and lentils, then add the coconut milk and vegetable stock. Stir well and bring to a boil; then simmer for 15-20 minutes, or until the potatoes and lentils are tender. Add a splash of water if needed to prevent it from drying out. Check for seasoning, 2. Serve in bowls with cilantro and remaining onion on top, and lime wedges for squeezing over. |
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Related recipes:
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None |
2025-11-11