Sweet Potato & Lentil Curry with Naan Bread
with spinach salad & fragrant labneh sauce
In Indian cuisine, naan is used to scoop up other dishes. You can try this tonight, while eating this lentil curry!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Sweet potato
1 piece
Garlic
½ piece
Red onion
1 teaspoon
Fresh ginger
75 g
Spinach
1 piece
Tomato
5 g
Fresh flat leaf parsley & coriander
(May be present Celery)
½ pack
Lentils
20 g
Labneh
(Contains Egg, Milk)
½ sachet(s)
Yellow curry spices
50 milliliters
Coconut milk
½ piece
Naan bread with herbs
(Contains Wheat May be present Milk)
Not included in your delivery
125 milliliters
Low sodium vegetable stock
¼ tablespoon
Extra virgin olive oil
½ teaspoon
White wine vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Peel the sweet potato and dice it into 1 – 2cm chunks. Chop the onion and crush or mince the garlic. Grate or finely chop the ginger.
Heat a clean deep frying pan over medium-high heat. Toast the curry spices for 1 – 2 minutes or until fragrant, then stir in the butter and allow to melt. Add the onion, ginger and three quarters of the garlic, then fry for 2 – 3 minutes.
Add the sweet potato and cover with the lid, then fry for 1 - 2 minutes over medium-high heat. Add the stock and the coconut milk, then allow to cook gently over low heat for 10 minutes. Remove the lid and cook for 5 more minutes, or longer if the curry needs to reduce further.
Meanwhile, tear or cut the spinach into small pieces. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and then season to taste with salt and pepper. Quarter the tomatoes and transfer to the bowl, along with half of the spinach. Toss well to combine with the dressing. Roughly chop the parsley and coriander. Drain the lentils.
Add the lentils and the rest of the spinach to the curry. Mix well and allow the spinach to wilt and reduce. Simmer for 3 – 5 minutes over low heat, or longer if the curry needs to reduce further. Meanwhile, bake the naan in the oven for 2 – 3 minutes. In a small bowl, combine the labneh with the rest of the garlic and a third of the fresh herbs. Add extra virgin olive oil as preferred and season to taste with salt and pepper.
Serve the curry with the naan and the salad alongside. Garnish with the rest of the fresh herbs and serve the labneh sauce on the side.
Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.