Sweet potato quinoa curry

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.

vegan, lactose-free, gluten-free

Nutritional value / people: 461 kcal
, Fat: 25 g
, Carbohydrate: 44 g
, Protein: 13 g

When I create recipes, I always try to make them as simple as possible while still packing a flavour punch. This curry is one of my favourite meals for a Friday night when I want something tasty to bring the week to a relaxed end but don't want to slave over a hot stove for hours. As the entire dish is cooked in one large pot, all the ingredients can take on the flavours of the fresh ginger, garlic and spices. I recommend serving this curry with a little coconut yoghurt and coriander for a fresh twist!

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Curry

1tbsp oil

1tsp ginger, grated

2 garlic cloves, finely chopped

1 red chilli, deseeded, finely chopped

1tsp chilli powder

1tsp turmeric

1tsp ground cumin

250g sweet potatoes, cut into cubes

400ml coconut milk

1tin chopped tomatoes (approx. 400 g)

8dl water

85g quinoa

90g brown lentils

salt to taste

To serve & garnish

4tbsp coconut milk yoghurt

bunch coriander, torn

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How it's done

Curry

Heat the oil in a wide pan. Sauté the ginger, garlic, chilli and spices for 1-2 mins. Add the sweet potatoes and cook for a further 2 mins. Add the coconut milk, tomatoes and water, simmer everything for approx. 15 mins. Add the quinoa and lentils, simmer for a further 30 mins. until the quinoa and lentils are soft and the sauce has thickened. Season the curry with salt.

To serve & garnish

Plate up the curry, garnish with yoghurt and coriander.

How-tos

Cooking quinoa

Peeling ginger