Sweet potato quinoa curry

main dish Soups and stew vegetable dishes
Total: 1 hr 10 min. | Active: 25 min.
vegan, lactose-free, gluten-free

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!

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Ingredients

for 4 person

Curry
1 tbsp oil
1 tsp ginger, grated
2  garlic cloves, finely chopped
1  red chilli, deseeded, finely chopped
1 tsp chilli powder
1 tsp turmeric
1 tsp ground cumin
250 g sweet potatoes, cut into cubes
4 dl coconut milk
1 tin chopped tomatoes (approx. 400 g)
8 dl water
85 g quinoa
90 g brown lentils
  salt to taste
To serve
4 tbsp coconut milk yoghurt
½ bunch coriander, torn

How it's done

Curry

Heat the oil in a wide pan. Sauté the ginger, garlic, chilli and spices for 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

Plate up the curry, garnish with yoghurt and coriander.

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