Other vegetables could be substituted in this recipe or added depending on your taste. This dish can also be either served on its own or part of an Indian meal.
Serves 4
Ingredients
1 tbsp sunflower oil
1 medium onion – peeled and diced
3 - 4 tbsp curry paste
225g sweet potato – peeled and diced
400ml vegetable stock
200g cauliflower or broccoli, broken into floret
1 red pepper –deseeded and sliced
1 can green lentils, drained and rinsed
50g (2oz) coconut cream block, crumbled
125g fresh spinach leaves
200g Onken Natural Set yogurt
Method
1. Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute.
2. Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked.
3. Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked
4. Stir in the spinach and yogurt and heat through
Serve topped with extra yogurt accompanied with warm Naan or Chapati’s
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