Ingredients:
1 Medium Brown Onion
1 tbsp. Curry Powder
6g Coriander
90g Red Lentils
220g Sweet Potato
½ OXO Vegetable Stock Cube
10g Fresh Ginger
1 Small Lime
100g Shredded Kale
Roasted peanuts
½ tsp Dried Chilli Flakes
60g Peanut Butter
100g Natural Yoghurt
1 Tomato Paste
Method:
Preheat your oven to 220c, whilst your oven is heating up chop the sweet potato into small cubes.
Place Sweet Potato on to baking tray and drizzle vegetable oil and a pinch of salt and pepper and shake things up, close oven and leave for 20 minutes until cooked and golden.
Chop onion finely and cook in a wide pan until softened (usually 4- 5 minutes)
Grate ginger and dissolve the vegetable stock in boiling water around 550ml.
Once the onions are cooked add the curry powder, chilli flakes, tomato paste and chopped ginger and cook for 1 minute.
Wash lentils and add to pan with vegetable stock and bring to a boil and reduce heat and bring to simmer so the lentils are cooked and tender.
Now chop the coriander and chop the lime in half, once the lentils are cooked add the kale and cook for a further 5 minutes.
Add the creamy peanut butter and half of the lime juice and stir it all together and enjoy.
Enjoy!
Products Used:
.jpg?auto=format%2Ccompress&bluhash=238e2643c1d3000ff46597e03a988164&w=60&h=60&fit=crop&s=1504b9e9ea32ebfb6e35b74cb4ccc89f)
