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easy dinner

Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil

Comfort food at it's best! With this dish, you can either add all of the stock and spiced ingredients to a food processor to make a paste and simply fry then add the stock and coconut milk. This is a much quicker way, however I've written up the slightly longer process but just as delicious!

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

Ingredients

For the curry 

1 white onion, finely diced

4 cloves garlic, finely diced

1 tbsp olive oil

1 thumb sized piece of ginger, (½ grated and ½ chopped finely)

2 stalks fresh lemongrass

1 red chilli, finely chopped

700ml veg stock

90g red lentils | ½ cup

1 tsp tamari

1 tbsp peanut butter

400ml tinned coconut  milk

 

Veg

1 red pepper, cut into large slices

1 medium sweet potato

70g fresh or frozen spinach

 

Spices & seasoning

 

½ tsp salt 

1 tsp cumin

1 tsp paprika

¼ tsp ground cardamom 

¼ tsp cinnamon

½ tsp ground dried coriander

½ tsp turmeric

2 bay leaves

 

To garnish

1 lime quartered

2 spring onions finely chopped

1 tsp black & white sesame seeds

Drizzle chilli olive oil

Method

Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes

Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks

Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock

Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened 

Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference

Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion

Enjoy!

Vegan Massaman Curry with Sweet Potato and Lentil
Vegan Massaman Curry with Sweet Potato and Lentil