Ingredients
- 2 tsp medium curry powder
- 3 tbsp olive oil
- 2 onions , grated
- 1 eating apple , peeled, cored and grated
- 3 garlic cloves , crushed
- 20g pack coriander , stalks chopped
- thumb-size piece fresh root ginger , grated
- 800g sweet potatoes
- 1.2l vegetable stock
- 100g red lentils
- 300ml milk
- juice 1 lime
Method
- Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
- Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
287
kcalories,
protein 9g,
carbohydrate 49g,
fat 8 g,
saturated fat 2g,
fibre 6g,
sugar 17g,
salt 0.71 g
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