A slight adaptation of something I found at the Hungry Hutch. Definitely worth a look:
Ingredients:
2 cups lentils, washed
2 red peppers, cut up into chunks
1 medium-sized sweet potato, peeled and diced
Onion, peeled and diced
Garlic to taste, minced
Chilli to taste, chopped finely
About a tablespoon of chilli powder/garam masala
About a tablespoon of turmeric
900 ml chicken or vegetable stock
2 tomatoes
400 ml coconut milk
Salt and pepper to season
Basmati rice, coriander, and plain yoghurt to serve
Fry the sweet potato for about 3-5 min in a fair-sized pot (3-5 litres minimum), then add spices, onions, peppers, garlic, and chillies and cook for another 5 min or so. Add the tomatoes, mix well and cook for another 2 min, then add stock and coconut milk. Add lentils, bring to the boil, season with salt and pepper, and then let simmer for 40-45 minutes. Serve over rice, with coriander and yoghurt if desired.
Ingredients:
2 cups lentils, washed
2 red peppers, cut up into chunks
1 medium-sized sweet potato, peeled and diced
Onion, peeled and diced
Garlic to taste, minced
Chilli to taste, chopped finely
About a tablespoon of chilli powder/garam masala
About a tablespoon of turmeric
900 ml chicken or vegetable stock
2 tomatoes
400 ml coconut milk
Salt and pepper to season
Basmati rice, coriander, and plain yoghurt to serve
Fry the sweet potato for about 3-5 min in a fair-sized pot (3-5 litres minimum), then add spices, onions, peppers, garlic, and chillies and cook for another 5 min or so. Add the tomatoes, mix well and cook for another 2 min, then add stock and coconut milk. Add lentils, bring to the boil, season with salt and pepper, and then let simmer for 40-45 minutes. Serve over rice, with coriander and yoghurt if desired.
