This spiced curry is rich, creamy and slightly sweet, and it's filling enough to serve for lunch or dinner with a chunk of bread. Sweet potato, red lentils and courgette are simmered in a spiced coconut curry sauce - yum!
- 1 red onion
- 1 celery stalk
- 1 garlic clove
- 1 sweet potato
- 1 courgette
- 100g red lentils
- 250ml veg stock
- 125ml coconut milk
- 1 tbsp. red Thai curry paste
- Small handful coriander, chopped
Dice the red onion and finely dice the celery stalk. Mince the garlic clove. Peel and dice the sweet potato. Slice the courgette.
Fry the celery and onion in a bit of oil for a few minutes until translucent. Add the garlic and curry paste and fry for a minute or two until fragrant.
Add the sweet potato, lentils and veg stock and simmer for 30 minutes or until the potato is tender. Add the courgette and coconut milk and simmer until the sauce is thick and the veg tender.