Lentil and Sweet Potato Curry Recipe

One of the ladies I work with brought her lunch in and when she was heating it up in the microwave, it smelt delicious. I asked her for the recipe and she told me it was a vegetarian curry. It is also suitable for anyone who is either diabetic or on a weight reduction plan. I made it up and have to say it is really tasty as well as being healthy.

INGREDIENTS:

1 1/4 cups basmati rice (to make 4 cups cooked)
2 tablespoon rogan josh curry paste
3/4 cup red lentils
2 bay leaves
1 brown onion - chopped
1 tablespoon fresh ginger - peeled and grated
460g sweet potato - peeled and cut into 2cm cubes
2 1/2 cups chicken stock - can use cubes or liquid stock
1/4 cup coriander leaves
sea salt and black pepper to taste

METHOD:

Heat a large saucepan and add the curry paste.
Cook for about a minute, stirring all the time, until fragrant.
Add lentils, bay leaves, onion, sweet potato, ginger and stock. Bring to the boil and lower heat.
Cover saucepan and let simmer for about 20 minutes. You may need to stir occasionally. When potato is cooked, season with the salt and pepper.
Place cooked rice onto individual small round bowls and turn upside down on to plates. Spoon the curry next to rice. Add a couple of sprigs of coriander leaves on top of the rice for decoration.
I like to serve some nice coloured steamed vegetables such as broccoli, carrots or green beans with it to give it a nice finish.