Delicious gluten free, vegan curry
Ingredients:
- 1 tbsp Coconut Oil
- 1 large Onions, chopped
- 2 cloves Garlic, crushed
- 1 large Sweet Potato, diced
- 1 cup Lentils
- 250g frozen Spinach
- 3 tsp Chicken Stock (Massel), heaped tsp
- 3 cups Water
- 1 tbsp ground Tumeric
- 3 tsp Curry powder
- 270mL Coconut Cream (Ayam)
- ½ cup fresh Coriander, chopped
Instructions:
- In pressure cooker, set to brown/saut
- Heat oil in pot, add onion & garlic and cook for 2 minutes
- Add sweet potatoes, stir and cook for 2 minutes
- Add red lentils, stir and cook for 1 minute
- Add stock, turmeric & curry powder, mix and cook for 1 minute
- Add water and can of coconut cream
- Set cooker to high pressure cook, close valve and set timer to 20 minutes
- When finished cooking, add the coconut cream and coriander
- Serve with rice accompanied by a tomato & coriander salad
- Serving Size: Serves 6
Red Lentil Curry with Sweet Potato • Yield: 6 servings
Ingredients:
- 1 tbsp Coconut Oil
- 1 large Onions, chopped
- 2 cloves Garlic, crushed
- 1 large Sweet Potato, diced
- 1 cup Lentils
- 250g frozen Spinach
- 3 tsp Chicken Stock (Massel), heaped tsp
- 3 cups Water
- 1 tbsp ground Tumeric
- 3 tsp Curry powder
- 270mL Coconut Cream (Ayam)
- ½ cup fresh Coriander, chopped
Red Lentil Curry with Sweet Potato Nutrition Facts:
• Diet:
• Calories: 100.96
• Fat: 113.23
• Carbs: 69.36
• Protein: 71.28
• Cholesterol: 0.15
• Calcium: 51.34
• Sodium: 15.65* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
