Lentil, Sweet Potato And Coconut Curry

✨This is the most deliciously comforting and warming plant based meal for a Meat Free Cosy Monday evening ✨

✨ Serves 4 - 6 ✨

🌟 Ingredients:

1 tablespoon coconut oil

1 clove garlic finely chopped

1 onion finely chopped

1 red chilli finely chopped

3 carrots diced 

2 sweet potatoes peeled and diced 

300g red lentils 

1 tablespoon mild curry powder (I used Barts)

400mls coconut milk

400mls vegetable stock

1 handful of frozen garden peas (I used Duchy) 

1 handful of flaked almonds

Chopped coriander  

A wedge of lime per serving 


Heat the oil in a large saucepan, then add the garlic, onions and chilli until soft (around 5 mins). 

Add the carrots, sweet potato, lentils and curry powder and sauté for another couple of minutes (adding a little more coconut oil if needed). 

Add the coconut milk and vegetable stock and simmer for half an hour, keeping an eye and stirring regularly as this can start to stick to the bottom of the pan if there’s not enough liquid. Add a little more veg stock if you need to prevent sticking. 

Add the peas and cook for a further 5 mins. Then stir through the coriander and flaked almonds, adding a little extra at the end to garnish. 

Serve with brown rice and a wedge of lime 🌱💚

Sheena Skinner