Description
A warming and hearty vegetarian curry
Ingredients
Scale
- For the spice blend:
- 1 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cinammon
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 1 tin chopped tomatoes
- 1 onion (finely chopped)
- 2 medium sweet potatoes (peeled and cut into bitesize chunks)
- 1 green chilli (finely chopped (I keep the seeds in- depends how spicy you like it!))
- 2 cups red lentils
- 500 ml vegetable stock
- 2 cloves garlic (crushed)
- salt to taste
- Fresh coriander to serve
- Low calorie cooking spray
Instructions
- Combine the garam masala, ground ginger, ground coriander, cumin, cinnamon, turmeric and chilli powder to make the spice base
- Using low calorie cooking spray, fry the onions gently for a few minutes, then add the garlic and green chilli. stir fry for 2 more minutes.
- Add in the spices and fry gently for a minute. Add in the sweet potato, and stir gently to coat with the spice and onions.
- Add the sweet potato mix into the slow cooker, then pour the chopped tomatoes into the pan that you used for the spices and bring to a simmer.
- Add in the vegetable stock, and season with salt. Stir and bring to a simmer.
- Pour the red lentils into the slow cooker on top of the potatoes, and then add in the tomatoes and stock. Stir thoroughly
- Cook on high for 2 hours until the potato and lentils are cooked through.
- Prep Time: 10 minutes