- 3 onions
- 500g sweet potatoes
- A head of broccoli
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp korma spice blend
- 500g dried red lentils
- 2 x 50g coconut cream
- 1 vegetable stock cube
- 2 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- 1.3 ltrs boiling water
- Vegetable peeler
- Large pan with lid
- 1.
Peel and thinly slice the onions. Peel the sweet potatoes and cut them into 1-2cm-thick chunks. Cut the broccoli into small florets, and chop the stalk into small pieces.
- 2.
Pour 2 tbsp oil into a large pan and warm to a medium-high heat. Slide in the onions and sweet potatoes. Add a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened and slightly golden. Meanwhile, fill and boil the kettle.
- 3.
While the veg cook, peel and finely chop or grate the garlic and ginger. When the veg have softened, add the garlic and ginger to the pan with 1 tbsp korma spice blend. Stir and cook for 1 min, till the pan smells aromatic.
- 4.
Tip the dried red lentils into the pan. Crumble in the stock cube and both packets of coconut cream. Pour in 1.3 ltrs boiling water and stir well. Bring to a simmer, then cover the pan with a lid. Reduce the heat to low and cook gently for 15 mins, stirring frequently to stop the lentils from catching on the bottom of the pan. If it dries out too quickly, turn the heat down and add a splash more water.
- 5.
When the curry has cooked for 15 mins, stir in the broccoli. Continue to cook 15 mins, till the lentils and broccoli are tender. Taste and add more salt or pepper if needed. Ladle into bowls and serve.
- Tip
Eat & Keep
This curry will keep in individual containers in the fridge for up to 3 days or in the freezer for 3 months. Defrost overnight before reheating till piping hot. You may need to add more water or vegetable stock when reheating. - Tip
Extra, Extra
This one pot makes a hearty bowlful by itself, but a few sides will make it go even further. Nutty brown basmati rice is a delicious side, ready to soak up the flavours from the sauce. To add crunch, fry sliced onions in oil till golden and crisp and use them to top the curry with a green sauce made with toasted dessicated coconut mixed with lime zest and juice, chopped mint and coriander, and a few spoonfuls of dairy-free coconut yogurt.