Ingredients
- 2 tbsp extra virgin olive oil
- 1 sweet potato diced
- Half a cauliflower chopped
- 2 red onions chopped
- 1 red chilli finely chopped
- 6 garlic cloves crushed
- 1 thumb sized piece of ginger grated
- 2 tsp medium curry powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 2 tbsp tomato puree
- 500 g of passata
- 500 ml veg stock
- 1 tin of chickpeas drained
- 1 tin of green lentils drained
- 1 tbsp honey
- Salt and pepper
- 1 tbsp peanut butter
- The juice of a lemon
To serve
- Wholegrain rice
Optional garnishing
- Fresh coriander
- Chopped nuts
Instructions
- Heat a large cast iron skillet on a medium heat. Once hot, add 2 tbsp of oil followed by the sweet potato and cauliflower. Season with salt and pepper and cook for 10 minutes stirring regularly. Add a splash of water every 3-4 minutes to stop the cauliflower and sweet potato catching.
- Next, add the chopped red onions, crushed garlic and grated ginger. Stir well and allow to cook for a further 3-4 minutes.
- Throw in the tomato puree, curry powder, garam masala, paprika, ground cumin, ground coriander and turmeric. Stir continuously for 1 minute.
- Pour in the tomato passata, veg stock, chickpeas, green lentils, honey and season well with salt and pepper. Bring to a bubble and reduce the heat for 40-45 minutes or until the sweet potatoes have soften and the sauce has reached your desired consistency. If the sauce gets too thick before the sweet potato is cooked, then just add a splash of water as you go.
- A few minutes before serving, add 1 tbsp of peanut butter and the juice of a lemon. Stir well and allow to cook for a further few minutes.
- Serve the curry with the wholegrain rice along with fresh coriander and chopped nuts.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 923mg | Potassium: 1337mg | Fiber: 13g | Sugar: 19g | Vitamin A: 9139IU | Vitamin C: 71mg | Calcium: 133mg | Iron: 6mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
