Sweet Potato and Vegetable Curry with Lentil Sprouts and Garlic and Chilli Topper

Cooking Time: 30 minutes

Serves: 4

Ingredients

1 tablespoon of vegetable oil

2 Red onions, peeled and chopped

2 cloves of garlic, finely chopped

2cm of fresh ginger, finely grated

3 freshly ground black tablespoons of medium curry powder

2 sweet potatoes, peeled and chopped

2 carrots, peeled and chopped

1 x 400g tin of chopped tomatoes

1 x 400g tin of coconut milk

1 courgette, chopped 

100g green beans, halved

½ cauliflower broken into florets

1 red pepper, chopped

1 pack of Good4U Sprouted Lentil Sprout Mix

To serve

Good4U Garlic and Chilli Salad Topper

Basmati rice & naan bread 

Method

1.     Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes. 

2.     Tumble in the sweet potato and carrot and fry for another 3 minutes. 

3.     Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk. 

4.     Add in the rest of the vegetables, bring to the boil then reduce to a simmer.

5.     Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy. 

6.     Just before serving, stir in ½ pack of the Lentil Sprout Mix and heat through. 

7.     Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.

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Credit: Good4u

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