Mild sweet potato and red lentil curry with fermented coconut

A mild, thick and comforting curry: the red lentils break down to make the sauce and the sweet potato adds sweetness. At the end, COCO by Angela natural makes it creamy and adds a fresh note, with no dairy.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, chopped
• 2 teaspoons mild curry powder
• 3 cups peeled, diced sweet potato
• ¾ cup dried red lentils, rinsed
• 2 ½ cups vegetable stock
• ½ teaspoon fine salt, plus more to taste
• ¾ cup COCO by Angela natural
• 2 tablespoons chopped fresh parsley or coriander

Method

1. Heat the oil in a wide pot over medium heat. Add the onion and cook for about 5 minutes, until soft and translucent. Add the garlic and cook for 30 seconds.
2. Add the curry powder and cook for 30 seconds, until very fragrant, to cook out the raw taste.
3. Add the sweet potato, lentils, stock and salt. Bring to the boil, lower the heat, partly cover and cook for about 25 minutes, stirring now and then, until the sweet potato is tender and the lentils have broken down into a thick sauce. If it gets too thick, add a splash more stock.
4. Take the pot off the heat and wait a minute for it to stop bubbling. First mix a ladleful of curry with the COCO by Angela, then stir that mixture into the pot. Taste and adjust the salt. Do not boil the curry again after this step.
5. Divide between bowls and garnish with the parsley or coriander.

Time: 40 minutes · Serves 4

You might also like our roasted sweet potato with fermented coconut cream. Find COCO by Angela at your nearest shop.