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Lentil and sweet potato curry

Jeremy and Jane Strode

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Heart-warmer: Curry of sweet potato and lentils.
Heart-warmer: Curry of sweet potato and lentils.Natalie Boog

This makes a regular appearance at my dining table or on my lap sitting on the sofa. I like to make a large amount and freeze portions for later, before the broccoli and spinach is added.

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Ingredients

  • 100ml olive oil

  • 2 spanish onions, finely sliced

  • 4 garlic cloves, finely sliced

  • 1 tbsp fresh ginger, finely chopped or grated

  • Sea salt

  • Freshly ground white pepper

  • 1 tbsp curry powder

  • 6 cardamom pods

  • 1 tsp chilli flakes

  • 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes

  • 1 cup red lentils

  • 1 small sweet potato, peeled and cut into small cubes

  • 1 litre water

  • 1 head broccoli, cut into small florets

  • 2 handfuls baby spinach

  • 1 handful coriander leaves

Method

  1. Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.

    Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.

    Serve with coriander, natural yoghurt and your favourite chutney.

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