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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
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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
To serve & garnish
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
Our recommendations
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