Ingredients
Scale
- 1 tsp curry powder
- 1 tbsp coconut oil
- 1 onion grated
- 1 eating apple, peeled, cored and grated
- 1 garlic clove, crushed
- 10g coriander stalks chopped, keep leaves for garnish
- thumb-size piece fresh root ginger
- 400g sweet potatoes
- ½ litre vegetable stock
- 50g red lentils
- 150ml milk (DF/Vg if necessary)
- juice of ½ a lime
Instructions
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins.
- Add the coconut oil and stir.
- Add the onions, apple, garlic, coriander stalks and ginger, season, then cook over low heat for 5 minutes. Stir occasionally.
- Grate the sweet potatoes. Add to the pan with the stock, lentils,
milk and seasoning, then simmer, covered, for 20 minutes. - Blend until smooth. Stir in the lime juice, check the seasoning and serve, topped with the chopped coriander leaves.
- Prep Time: 5
- Cook Time: 25