Lentil & Chickpea Sweet Potato curryYes

So, I promised you recipes didn’t I, and I’m sorry to say I’ve been lax. I’m going to blame the baby. Plus, as anyone who knows me know, I’m terrible at recipes. I don’t follow them, I just throw stuff in a pan, I don’t time stuff, it’s just ready when it’s ready. Infuriating for someone you’re trying to explain to.


“How much? The right amount, enough. How long for? Until it’s ready”


Great. But anyway, I’ve done my best! 


This recipe is what kept us fed in the very early newborn days, it really is that quick and easy. To make things faster and more convenient, and because I was having to be touching a newborn, I bought the jarred, pre chopped garlic, chilli, and ginger. I thought it was extravagant, but actually it’s cheaper than buying it all the time, and saves so much time. I also bought the microwavable packets of rice, now this is extravagant, but seeing as Tom isn’t often home til 8.30pm and I would be doing bedtime, cooking brown rice would take so long. Plus this portions it up, and it’s less than I would normally serve myself. If you wanted to lower your carb intake you could serve this with Quinoa instead of rice.


This is even better the next day, and serves two portions of two comfortably.


Served with half a pack of pre cooked brown rice you will get approx per serving:


679 Kcals

95g Carbs

20g Protein

20g Fat



Lentil & Chickpea Sweet Potato curry


-1 tablespoon coconut oil

-1 teaspoon chopped garlic

-1 teaspoon chopped ginger

-1 teaspoon chopped chilli

-1 teaspoon ground cumin

-1 teaspoon turmeric

-1 tablespoon tomato puree

-1 can coconut milk + water

-3-4 sweet potatoes (about 500g)

-1 tin chickpeas

-1 tin lentils

-100g spinach (chopped)

-salt to taste


In a heavy pan melt the coconut oil, add the garlic, ginger, and chilli and allow to fry off a little. Add the spices and tomato paste and heat through until you can smell the flavours.


Pour in the coconut milk, refill the tin with water and add this. Add salt if you so wish.


Peel and chop the sweet potatoes into cubes and add to the liquid.


Cook on a low heat until the potatoes start to become soft, you may need to add more water.


Drain the chickpeas and lentils and rinse well, add these in and allow to warm through. 


The sweet potato should be quite soft, stir well and if needed, mash a few cubes of potato against the sides to thicken the sauce. 


Just before you are ready to serve, stir in chopped spinach until wilted.


Serve with Brown rice.




Follow Us
  • Twitter Basic Black
  • Facebook Basic Black
  • Instagram Black Square
Recent Posts
This site was designed with the
.com
website builder. Create your website today.
Start Now