I have been going through a phase of curry-madness lately. I can't seem to stop making the stuff. Luke is on the bandwagon as well. Last night he marinated his sweet potato fries with curry powder (I was out - thank goodness!). No matter where you look in our apartment, there is some reminisce of India stowed away.
The most disappointing thing about this is that I'm in England - not India - and no one in England can replicate the beauty of an Indian curry, despite the history between the two countries (which I will not delve into). We even went out to an Indian restaurant the other night in hopes of a little nostalgia, but we found none. When the waiter asked how our meals were I said, "hmmmm... they were ok, but they weren't actually real Indian, were they?" He looked down at me with a look of pity and said, "well no, we are in England!" (which he seemed rather excited about). I am officially defeated.
I won't say that this recipe is real India either - because I am in England (!). But this recipe is delicious and warming and wholesome. It is also incredibly cheap to make, which works wonders if you are a family or have a flat fill of boys. It is a staple for Luke and I because of how easy it is - I hope you enjoy it as well!
Benefits for the body.
Lentils are a vegetarian's ticket to adequate protein. Although I am not strictly vegetarian in the least, I still prepare a number of vegetarian meals in any given week. Lentils consist of all eight essential amino acids. They have anti-nutritive properties, which means they need to be soaked before cooked. Just throw them in a glass bowl and cover them with water over night, then drain them just before cooking.
Traditionally, ginger has been used to treat diarrhea, stomachaches, and nausea. It also helps to clear the sinuses and other respiratory conditions. Some people use it to cure indigestion, suggesting that adding ginger to your cooking will help break food down in your stomach and intestinal tract.
Red Lentil and Sweet Potato Curry
1 Tbsp coconut oil
6 garlic cloves, diced
2cm ginger, pealed and grated
1 white onion, diced
4 storks celery, thinly sliced
1 Tbsp apple cider vinegar
1 Tbsp curry powder
2 tsp turmeric
1 tsp paprika
3 bay leaves
1 sweet potato, pealed and diced
1 cup red split peas, soaked over night and drained
6 cups water
½ can coconut milk or coconut water
1 cup spinach, rinsed
handful chopped coriander, to serve
yoghurt, to serve
- In a large saucepan, melt coconut oil.
- Add garlic, ginger, onion, celery, and cover. Sweat for 8 – 10 minutes. Add a teaspoon of water if the vegetable start to dry out.
- Remove lid and add apple cider vinegar. Mix well.
- Add spices and bay leaves, mix well, and allow to cook uncovered for 1 minute.
- Add sweet potato, lentils, water, and coconut milk. Mix well and cover.
- Allow to simmer for 1 hour covered, or until thickened and cooked through (you may want to mash the sweet potato with a potato masher).
- Season well with salt and pepper.
- Serve with a dollop of Greek yoghurt and chopped coriander.
Feed, nourish, value yourself.