A nourishing sweet potato and lentil curry soup to warm you in the colder months and full of immune-boosting antioxidants too.
Sweet Potato & Lentil Curry
A nourishing soup to warm you in the colder months and full of immune-boosting antioxidants too.
Course: Lunch, DinnerDifficulty: Easy
Servings
2
servingsPrep time
30
minutesTotal time
40
minutes
Cook Mode
Avoid sticky fingers and keep the devices screen on!
INGREDIENTS
2 tsp 2 tsp Olive Oil
1 1 Small red or yellow onion, finely chopped
3 3 Cloves of garlic, finely chopped
1 1 thumb-sized piece of ginger, finely grated
2 tsp 2 tsp Ground cumin
75g2 tsp 2 tsp Ground coriander
1 tsp 1 tsp Ground turmeric
1 tsp 1 tsp Curry powder
2 2 Medium sweet potatoes, cut into chunks
75 g 2 2/3 oz Red lentils, rinsed
400 ml 400 Coconut milk
400 ml 400 vegetable stock
Fresh coriander, a handful, chopped or torn
1 1 Lime
METHOD
- Heat the oil in a large pan over medium heat and cook the onion for 10 minutes until softened.
- Add the garlic and ginger and cook for 2 minutes.
- Add in the spices (cumin, coriander, turmeric and curry powder) and cook for 1 minute until aromatic.
- Stir in the sweet potatoes and lentils and coat with the spices.
- Next, add the coconut milk and stock. Stir well, bring to a boil, then simmer for 15-20 minutes on low heat until the potatoes and lentils are cooked through.
- Season to taste, then ladle into bowls. Garnish with fresh coriander to taste.
- Give a small squeeze of fresh lime over the top just before serving.
