Vegetarian, gluten-free, wheat-free, high protein lunch or dinner option
So simple, yet oh so very delicious.
All the beautiful Indian flavours with a touch of coconut creaminess. Yum.
Lentils provide a great quality protein, so you can enjoy this as a hearty lunch or dinner.
Both turmeric and ginger hold potent anti-inflammatory properties. Ginger is also a fantastic circulatory stimulant, promoting healthy blood flow and keeping us nice and warm.
Ingredients
Serves 3-4 people
- 2 small sweet potatoes, scrubbed, chopped into cubes
- 1 ¼ cup dried red lentils (optional to pre soak for 8 hours)
- olive oil
- 1 teaspoon organic ghee
- 1 brown onion, diced
- ¼ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Pancha Phora* (A blend of whole brown mustard, nigella, cumin, fenugreek & fennel seeds)
- 3 cups water
- 1 cup full fat coconut milk
- 3 small tomatoes
- ½ teaspoon freshly grated ginger
- Good quality salt to taste
- A few handfuls of chopped fresh coriander
* Herbie’s Spices
Instructions
- Preheat oven to 180°C.
- Place sweet potato in a bowl. Drizzle with a little olive oil (enough to coat) and mix.
- Line a baking tray with baking paper. Evenly spread sweet potato on the tray and bake for about 25-30 minutes, until soft and slightly crispy on the edges. Once ready, turn oven off but leave the sweet potato in to keep it warm.
- Heat the ghee over medium heat in a medium saucepan. Add the onion, turmeric, cumin, andPancha Phora and sauté for 2 minutes. Add the lentils and sauté for a further minute.
- Add the water, coconut milk and tomatoes. Bring to a gentle simmer, add the ginger and season with salt. Cover the pot and continue to simmer on low heat for about 15-20 minutes, until the lentils have fully collapsed.
- Serve in individual bowls, topped with sweet potato and coriander.