This is a really aromatic recipe. The kind of smells that transport you to some exotic location far far away. There is something about the cooking of spices that for me evokes a feeling of wanderlust. Conjuring up images of marketplaces, road side food stalls, foreign languages and noises and smells I don’t recognise.
As a avid and enthusiastic traveller, food is a big part of my experience on foreign soil. Not just the new flavour combinations but the culture of eating in any given place. I like to soak it all in, take it with me and then adapt it into my own cooking and polishing it with my own flare. Nothing is ever as good as the original but then the food is so much better for the old wooden bowl it’s served in, the balmy night air, the plastic roadside seating and the fusion of smells of food of flowers of diesel. That is something I cannot replicate in my kitchen and dare not even try! This is simply a curry inspired by a far away land….
(P.S-What I’ve learnt as I’m blogging along? I cannot take photos in my house at night time. Such bad lighting! Sorry for the bad snaps. I’m learning on the fly!)
Lentil, Spinach & Sweet Potato CurryPrint This
- 1 small onion
- 3 or 4 garlic cloves
- 1 inch piece of ginger
- 1 tablespoon of olive oil
- 1 tablespoon of curry powder
- 1 1/2 teaspoons of garam masala
- 1/s teaspoon of turmeric
- 1L of vegetable stock or 500mls if using pre-cooked canned lentils
- 2 medium sweet potatoes
- 1 1/2 cups of green lentils or 1 can of ready cooked lentils
- 3/4 cup of plain vegan yoghurt
- Juice of half a lime
- 1 1/2 cups of baby spinach
- Salt and pepper to taste
1.Dice your onion and garlic and grate your ginger or chop very finely.
2.Heat the oil in a saucepan. Add the onion and cook till translucent. Add the garlic.
3.Add the ginger, curry powder, garam masala and turmeric and stir through. Cook off the spices for roughly 2 minutes.
4.Add the sweet potatoes and lentils(if using the dry lentils). Stir to combine. If using dry lentils add 1L of vegetable stock. If using canned lentils only add 500mls of stock and do not put the canned lentils in at this time. Cover the saucepan with a lid and bring to the boil for 5 minutes. Then reduce the heat to a simmer and cook till the sweet potato is soft. About 15 minutes.
5. When the sweet potato is soft add your canned lentils at this point to heat through (if using them). Add the yoghurt, lime juice and the spinach.
6.Once the spinach is wilted remove your saucepan from the heat. Add the salt and pepper to taste.
7. Serve your curry on rice, couscous, quinoa or with naan bread.
It's completely fine to use canned lentils in this recipe if you cant find the dried lentils or would simply prefer the ease of ready cooked lentils. Make sure you take note of the different amount of liquid stock required for each. 1L for dried lentils because they absorb the water. 500ml for canned lentils because they are already cooked. If you use the canned lentils only put them in at the end of the cooking process to heat them through or they will turn to mush.