The beauty of this meal is there are no real rules you need to follow. If you prefer an Indian style curry to a Thai inspired version, then go for it and make it your own. I don’t bother making rice to go with this dish as the lentils help to thicken the sauce, and the sweet potato is enough carbohydrate. However, if you would like to make to bulkier or spread it between more people, it goes well over any kind of rice you have at hand.
1 x small red onion, diced
1 x small sweet potato, cut into 2cm dice
1 x small red capsicum, cut into 2cm dice
2 tablespoons red curry paste
½ cup red lentils
200ml coconut cream
3 x stalks kale, stalks removed, leaves finely chopped
- To a fry pan, add a tablespoon of oil over medium high heat. Add onion and cook for 2 minutes whilst stirring. Add sweet potato, capsicum and stir to coat in oil.
- Add curry paste and cook stirring continuously for 1 minute, cover with water. Add lentils and coconut cream.
- Simmer for 7 minutes, add kale and stir to cover in sauce. Cook for a further 4-5 minutes.
- Season well with salt and pepper and serve.
- Wash sweet potato well before cutting, there is no need to peel it
- Pumpkin can be used in place of sweet potato
- Any colour capsicum can be used
- Dry curry powder can be used in place of paste
- Coconut milk can be used in place of milk
- Spinach can be used in place of kale – it will only require 1 minute of cooking