Serves: 4
Preparation Time: 45mins.
​
Ingredients:
-
200ml vegetable broth (make sure to get a vegan one)
-
1 sweet potato, peeled
-
1 red or yellow pepper
-
1 courgette
-
1 small aubergine
-
400g chopped tomatoes/tomato sauce
-
100g dry red lentils
-
200g quinoa or brown rice
-
100ml coconut milk (light version if available)
-
1 teaspoon grated fresh ginger
-
1 clove garlic chopped
-
1 teaspoon turmeric.
-
1 teaspoon smoked paprika
-
1 teaspoon curry powder
​
Method:
-
Prepare vegetable broth by adding 200ml boiling water to stock powder or cube in a measuring jug. Stir so that cube or powder dissolves.
-
Chop courgette, aubergine, pepper and sweet potato.
-
Pour vegetable broth into a large pan and add chopped vegetables, lentils, chopped tomatoes, grated ginger, coconut milk and spices. Simmer on medium heat for 25-30mins. until sweet potatoes are soft and lentils are cooked. Make sure to stir occasionally.
-
In the meantime cook quinoa or rice according to instructions
-
Before serving, stir some spinach into the curry and allow to wilt for 1-2mins.
​
Penny recommends:
-
Sprinkle with fresh coriander or parsley, some sesame seeds and tablespoon of coconut yoghurt for serving.