chickpea, lentil and sweet potato curry

Here is a super easy, cosy recipe. Full of goodness, delicious and oh so easy.

Ingredients

3 cloves garlic

1 onion

2 teaspoons grated ginger

kaffir lime leaf

2 tablespoons curry powder ( adjust to taste)

1 red capsicum

1 cup red lentils ( rinsed and ideally soaked for 3 hours as this helps digestion)

1 tin diced tomatoes

1 tin chickpeas ( rinsed)

1 tin coconut cream

1 medium size sweet potato diced into 1cm- ish cubes

salt to taste

water

coconut or olive oil

To make

In a food processor blend together the peeled onion, garlic and ginger with the red capsicum. Heat some oil in your pan and add your blended mixture and add the curry powder. Simmer gently and then add the tinned tomatoes and simmer for a few minutes. Add a couple of kaffir lime leaves, the lentils and sweet potato stirring gently. Add a cup of water, a tea spoon salt and let simmer for 20 minutes checking regularly and adding more water if needed ( don’t make it too watery though! ).

Once the lentils and sweet potato are cooked, add the chickpeas and coconut cream and gently mix. Once warm your dish is ready!

I like to serve topped with a generous squeeze of lime, loads of coriander, toasted sunflower seeds, my yoghurt delish and with steamed green beans and rice or my simple naan on the side.

YUM.