Red Lentil and Coconut Curry

Red lentil and coconut curry is a comforting meal, packed with flavour. This fragrant curry is super easy, does not take long to make, and is perfect for freezing. Miriam from @mimisbowl shares her tips on making this curry: “This is a brilliant one for batch cooking, as it freezes really well. I make the recipe and freeze half for another meal time. Serve this simply with rice and a little vegan yoghurt. But, it is also delicious served with couscous, quinoa, or homemade flat breads.”

Feel free to have a browse through Miriam’s website, which is filled with many other fabulous recipes!

25-30 mins

3-4 people

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INGREDIENTS

1 Tbsp. Mr Organic Olive Oil

2 red onions, peeled and finely chopped

2 garlic cloves, crushed

1 Tbsp. fresh ginger, grated

1 Tbsp. mild curry powder

400g sweet potato, peeled and diced

80g red lentils or 80g Mr Organic Lentils

200ml water

400ml light coconut milk

Handful of fresh spinach (optional)

Handful of cherry tomatoes (optional)

vegan yogurt & coriander leaves

METHOD

1. Cook the onion in olive oil for about 5-10 minutes, until softened.
2. Mix in the crushed garlic, grated ginger and curry powder. Cook for 1-2 minutes, stirring continuously.
3. Add the sweet potato, lentils, light coconut milk and water. Simmer on a low-medium heat, until the sweet potato is completely cooked through and the lentils are soft. If you’re using tinned lentils, this will speed up the process.
4. Stir in a handful of fresh spinach leaves and some cherry tomatoes (optional). Remove from the heat and leave to cool slightly, before serving.
5. Serve with rice, a dollop of vegan yoghurt and some coriander leaves.