Sweet Potato, Chickpea & Kale Curry

Sweet potato, chickpea and kale curry perfect for wild Sunday afternoons,perfect for any afternoon, just perfect, thick and full of lovely warming flavours...plus my house smells wonderful from the aroma of the spices. its full of red lentils which are a great source of protein & have the ability to turn an average dish into something much more wholesome & satisfying. So get the flatbreads at the ready and dish up this panful of delight.

Ingredients









2 Teaspoons of ground cumin seeds.

2 teaspoons of ground coriander seeds.

1 Teaspoon of mustard seeds.

1/2 Half teaspoon of turmeric powder.

2 Garlic cloves chopped.

1 Red onion roughly chopped.

1 Cinnamon stick roughly broken but not too small.

1/2 Cup of red lentils.

Himalayan Rock Salt.

Freshly ground black pepper.

200ml Full fat tinned coconut milk( If its seperated when you open the tine whisk it together)

400ml Vegetable stock.

600g Sweet potato peeled & chopped into roughly 1 ins pieces.

Thumb sized piece of fresh ginger peeled and chopped into small pieces.

2 Tablespoons of olive oil.

Juice of 1 lemon.

2 tomatoes roughly chopped.

1 Large tin of chickpeas drained and rinsed.

200g Raw kale.

Good handful of chopped fresh coriander.

method




Put the oil into a large saucepan and warm, then add the spices and stirring them, fry gently on a low heat for a couple of minutes.

Add the garlic and ginger, continue cooking and stirring, then add the tomatoes and keep stirring. After about a minute stir in the lentils, stock and coconut milk. Bring gently to the boil, put the lid on, reduce the heat and simmer gently for about 10 to 15 minutes till the lentils are slightly mushy.

Stir in the sweet poatoe, kale and chickpeas. put the lid on, bring to the boil and simmer gently for about 15 minutes till the sweet potato is soft. Remove the lid and continue to cook for another 5 minutes til the sauce has thickened.

Season to taste with the salt and black pepper, then stir through the fresh lemon juice and fresh coriander.

Remove the cinnamon sticks before serving. I find its nice to leave it to sit for 5 minutes or so before serving.

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