Sweet Potato, Lentil and Coconut Curry

Sweet Potato, Lentil and Coconut Curry
This recipe is low in Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Folate, Iron and Potassium, and a very good source of Vitamin A and Manganese.

Serves 3
800 g potato, sweet, organic
250 g lentils, red, dried, organic (rinsed under cold water)
400 g milk, coconut, fresh, organic
400 g tomatoes, chopped, organic
5 g coriander, fresh, organic
1.5 tsps. turmeric, ground, organic
1.5 tsps. cumin
1 tbsp. ginger, root, organic (grated)
1/2 tsp. pepper, black, coarse, organic
1/2 lemon, organic (juiced)

Start by cutting the sweet potatoes into small bite-sized cubes - transfer the cubes of sweet potato into a large glass bowl and transfer to the microwave - cover with a plate and cook on a high heat setting for 10 minutes or until softened slightly.

Whilst awaiting for the sweet potatoes, place a large stainless steel saucepan upon the scales and weigh out 800 g of the freshly expressed coconut milk. Next add 1 tin of chopped tomatoes along with the freshly grated ginger - transfer the saucepan to the hob and add the ground turmeric and cumin. Next, finely chopped the fresh coriander and set aside.

Once the sweet potatoes have finished softening in the microwave, remove and set aside upon the worktop next to the stainless steel saucepan placed upon the hob. Heat the saucepan on a high heat (9 heat setting) and allow the mixture to heat until it begins to bubble - stir frequently with a wooden spoon until this point is reached. Once bubbles are observed upon the surface, add the sweet potato cubes, lentils, coriander and black pepper.

Once everything is mixed, simply place the lid on the pot, reduce the heat to medium (3 heat setting) and allow to cook for about 20 minutes or so, until the lentils are soft and the sweet potato is tender. At this point squeeze the lemon juice into the pot, serve and then serve.

Notes:
Lentils | dry | 1 cup = 192 g | Lentils | cooked | 1 cup = 198 g | Ratio (dry : water) | 1 : 3 Cooking time | 15 - 20 minutes 1 cup dry yields | 2.5 cups cooked | 495 grams cooked

Further alchemical developments to consider applying to the recipe;
Beans, green, organic (80 g) | Courgette, short julienne batons/spiralised, organic (200 g) | Cauliflower rice, organic (200 g) | Lettuce, organic (100 g) | Spinach (50 g)

Amended source:
Sweet Potato, Lentil and Coconut Curry | Deliciously Ella