A couple of weeks ago I realised I had sweet potatoes and lentils to use up, and my friend had some slightly wilting spinach, so when we found a recipe based around those three ingredients of course we had to make it – it’s originally from the BBC Good Food website here. It turned out really well, so we made it again a couple of days ago; although, as usual, we had to adapt based on the ingredients we had!
Ingredients (serves 2):
100g red lentils, washed
1 onion, finely chopped
1 can (400ml) chopped tomatoes
350-400ml vegetable stock (the original recipe is 450ml and 2 fresh tomatoes)
Spices – we used about a tablespoon of Schwartz korma spices and a teaspoon of cumin seeds, which is quite a deviation from the recipe (a teaspoon of garam masala and half a teaspoon of turmeric)!
1 large sweet potato, peeled and chopped into smallish cubes (sides 1-1.5cm)
A couple of handfuls of spinach
2 naan breads
– Fry the onion in a little oil until soft.
– Add all the other ingredients except the sweet potato, spinach and naans.
– Bring to the boil and simmer for around 5 minutes.
– Add the sweet potato and simmer for around 15 mins, until both the lentils and potato are cooked. Stir quite frequently otherwise the lentils will begin to stick! Preheat the oven to the temperature needed for the naans.
– Take the pan off the heat and add the spinach: just place it on top of the curry, replace the lid and leave it to wilt – this takes 2-3 minutes. Place the naans in the oven, as per the packet instructions (alternatively just toast them!).
– Serve the curry with the naans on the side.