Sweet Potato and Red Lentil Curry

lazycatkitchen.com

180 g / 1 cup red split lentils*

2 tbsp rapeseed / canola oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp finely grated ginger

a handful of coriander, stalks chopped** + leaves for serving

1 cup of chopped tomatoes (fresh or tinned)

2 medium sweet potatoes, cut into 1.5 cm / 0.5″ cubes

approx. 1 tsp fine sea salt, adjust to taste

240 ml / 1 cup full-fat coconut milk

juice of ½ lime

handful of cashews or coconut flakes, lightly toasted (to serve)

subheading: DRY SPICES:

1 tsp black mustard seeds

½ tsp cumin seeds

10 dried curry leaves

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

½ tsp cinnamon

½ tsp hot chilli powder (I used Kashmiri chilli powder for colour)

¼ tsp ground cardamom

a good pinch of ground cloves

⅛ tsp ground pepper

½ tsp garam masala

Directions at lazycatkitchen.com

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