Lentil Curry with Roast Sweet Potato & Lemon Kale
Lentil Curry with Roast Sweet Potato & Lemon Kale
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 1 medium sweet potato, peeled & diced
- Cold-pressed olive oil
- 1 tbsp ground cinnamon
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1½ cups red lentils, washed well
- 4 cups water
- 400g tin tomatoes
- 1 tsp ground turmeric
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground ginger
- ½ tsp chilli flakes
- Pinch sea salt & pepper
- Juice 1 lemon
- ½ bunch kale, ribs removed & thinly chopped
Method
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Place sweet potato on the baking tray and drizzle with olive oil and sprinkle with cinnamon.
- Bake for 45 mins until cooked through and golden.
- In a large saucepan with some olive oil, cook onion and garlic for 4 mins.
- Add lentils, water, tomatoes, turmeric, curry powder, garam masala, ginger, chilli, salt and pepper.
- Cook, covered, for 15 mins, stirring occasionally. Add more water if needed.
- Add the juice of half a lemon and stir through.
- While the lentils are cooking, place kale in a medium bowl and add remainder of lemon juice, a splash of olive oil and a pinch of salt. Massage the kale for 2 mins.
- Divide lentil curry into 4 bowls, top with sweet potato wedges and kale.
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