This recipe came in the November 2021 edition of Sainsbury’s magazine. It was one of a series of recipes designed to help you ‘get ahead’ in the run-up to Christmas.
It’s a large recipe, to feed 8 people. The idea was to feed 4 now, freeze the rest, and feed another – or the same – 4 later on. I made half the recipe to see whether we liked it, or if it was going to be taking up precious space in my small freezer. It’s got that ‘one-pot magic’ that I’m so fond of, although you do have to serve rice, Naan etc separately.
We tried it, and we did like it, so I thought you might like it too..
- A large saucepan
- A grater
INGREDIENTS: This is for 4. Double everything if you’re catering for more, or you’re going to eat some/freeze some.
- 1 tablespoon of oil
- 1 large onion, cut into crescents
- A thumb of Ginger, peeled and grated
- 2 large garlic cloves, grated
- 1 Teaspoon of ground Turmeric
- 1 Teaspoon of Cumin seeds
- 1 Teaspoon of ground Coriander
- 2 Teaspoons of mild Curry powder
- 1/2 a Teaspoon of Cayenne Pepper
- 250g Red Lentils, washed in a sieve.
- 500g of Sweet potato, peeled and chopped into 1-2cm chunks
- 500g Plum tomatoes, roughly chopped
- 300mls hot vegetable stock
- A tin of Coconut milk
- Chopped fresh Coriander, to garnish.
- Basmati rice, Naan Bread to serve.
- Prepare your sweet potatoes and tomatoes, ready to add them when required.
- Heat a tablespoon of oil in the saucepan, and add the onions. Cook for 4-5 minutes until they start to soften.
- Add the garlic and ginger and stir in. Reduce the heat slightly
- Add all the spices, and stir in.
- Stir in the Sweet Potatoes, the Red Lentils, and the Tomatoes, mix well so that everything is coated with the onion/spice mix.
- Add the hot stock (300ml)
- Add the Coconut milk.
- Bring the whole pot to a simmer, and cook -uncovered – for 30-35 minutes, stirring regularly, until the Lentils and Sweet Potatoes are cooked (test them with the tip of a sharp knife)
- ** To get ahead – prepare the curry to this stage, then leave it, covered, for re-heating later on** If you’re freezing half, divide the Curry in 2, then cool, label, and freeze for up to a month.
- Taste for seasoning.
- Serve with plain Basmati rice, and Naan bread.
- I cut my Sweet Potatoes into quite large chunks, which took quite a while to cook. Having said that, I wasn’t simmering the curry as strongly I should have (I wasn’t in any hurry) I quite liked the large chunks – it gave definition to the dish. If you want to eat soon, make sure your pot is on a steady simmer, and stir it fairly regularly. Or pre-cook the Sweet Potatoes and add them to the pan.
- This is a really good recipe to have up your sleeve if Vegetarians come to call.
- Apologies for the lack of ‘finished product’ photographs! I’m a sucker for anything with Coconut milk in it, so we had it beaten into us, and the kitchen tidied away before I even thought about photographs! I suppose that’s an indication of how much we enjoyed it. I’ll definitely be making this again, so I hope to add proper photographs at a later date!