Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 teaspoon Crushed Garlic
- 1 teaspoon Minced Ginger
- 1 Tablespoon Red Curry Paste
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 4 Large Sweet Potatoes ((2.6 pounds / 1200g) Peeled and Chopped)
- 15 ounce Can Lentils ((1 can) Drained, or 1 and 1/2 cups Cooked Lentils)
- 14 ounces Canned Chopped Tomato ((400g))
- 1/2 cup Vegetable Stock ((120ml))
- 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
- 1/4 cup Peanut Butter ((63g))
- 2 cups Fresh Basil ((40g))
- 2 Tablespoons Coconut Sugar (or Light Brown Sugar)
- Sea Salt and Black Pepper (To Taste)
- Basmati Rice
- Fresh Basil
- Crushed Peanuts
Instruction
- Add the olive oil to a pot along with the chopped onion, garlic, ginger, red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
- Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
- Add the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
- Add in the peanut butter and stir in until melted.
- Add in the fresh basil and stir in until wilted.
- Add the coconut sugar and salt and pepper to taste.
- Serve over basmati rice and top with crushed peanuts and fresh basil.
