Leek, lentil & sweet potato curry

A beautiful Indian dish full of nutritional ingredients! Delicious and healthy as it contains 5 of your 5-a-day!

Info

Macros

Ingredients

• 1 tbsp olive oil
• 2 tsp black mustard seeds
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 leek, thinly sliced
• 4 garlic cloves, crushed
• Thumb size piece of ginger, grated
• 160g red split lentils
• 600g sweet potato, peeled and cut into small chunks
• Pinch of salt & pepper
• 500ml low salt vegetable stock
• 400ml unsweetened almond milk
• 240g brown rice
• 100g baby spinach, stems chopped
• 250g frozen peas
• 4 tbsp koko yoghurt
• Handful fresh coriander, chopped

Method

1. In a large pan or wok, add the oil on a medium heat and fry the mustard seeds, turmeric and curry powder for 3-5 mins.

2. Add the leek, garlic, ginger, lentils and sweet potato and give everything a good stir. Season with salt & pepper and cook for 2 mins. Pour in the vegetable stock and almond milk and bring to the boil, then reduce to simmer for 10 mins. Cook the rice according to instructions.

3. After the 10 mins are up add the spinach, peas and yoghurt and mix everything together. Bring to the boil once again, then reduce to simmer until the rice is cooked.

4. Serve in 4 separate bowls and sprinkle the fresh coriander on top!