Tag: sweet potato

SWEET POTATO & LENTIL CURRY

SWEET POTATO & LENTIL CURRY
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SWEET POTATO & LENTIL CURRY

Recipe by Olive MagazineDifficulty: Easy
Servings

4

servings
Cooking time

40

minutes

This Sweet Potato and Lentil curry has a colourful vibrancy that I find very moreish to look at – and, of course, to eat! Lots of ingredients I know but so many of them are likely to be in your storecupboard. Absolutely delicious. Low calorie too – about 314 per portion. Great with rice (I use microwave as I’m lazy!), noodles or a warm naan bread.

Ingredients

  • 2 tsp vegetable oil

  • 1 large red onion, finely chopped

  • 4 cloves garlic, crushed

  • a thumb-sized piece ginger, finely grated

  • 6 fresh or dried curry leaves (optional)

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground turmeric

  • 2 medium (about 500g) sweet potatoes, cut into chunks

  • 75g red split lentils

  • 400ml tin low-fat coconut milk

  • 400ml vegetable stock

  • coriander, a handful of leaves

  • 1 lime, wedged

Directions

  • Heat the oil in a large pan over a 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, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
  • Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

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Roast Sweet Potato, Tomato & Harissa Soup

Roast Sweet Potato, Tomato & Harissa Soup
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Roast Sweet Potato, Tomato & Harissa Soup

Recipe by RiverfordDifficulty: Easy
Servings

2 -3

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

389

kcal

Ingredients

  • 400g sweet potatoes

  • 125g cherry tomatoes

  • 1 onion

  • 1 celery stick

  • 1 garlic clove

  • 2 cm ginger

  • 20g harissa

  • 1 lemon

  • 3 tbsp olive oil

  • salt and pepper

  • if you like spice add any you like e.g. turmeric, cayenne pepper

Directions

  • Preheat your oven to 200 /Gas 6. Peel the sweet potato and chop into 2 cm chunks. Halve the tomatoes. Place them both in a roasting tray with 2 tbsp olive oil. Season with salt and pepper, and mix well. Roast for 20 mins until tender and well-coloured.
  • Meanwhile, peel and slice the onion. Dice the celery stalk. Heat 1 tbsp of olive oil in a large saucepan. Gently fry the onion and celery for 10 minutes until they start to soften.
  • While the veg is frying, peel and roughly chop the garlic and half the ginger along with any of the spices you want to use. Cook for 1 more min before tipping in 700ml of water. Season with salt and pepper. Bring to a simmer and cook for 10 mins.
  • Tip the roasted veg into the saucepan. Add the harissa and a squeeze of lemon juice. Blend until smooth, adding a dash more hot after if it seems too thick.
  • Taste and tweak with more salt, pepper, and lemon to your liking.

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