Sweet Potato and Lentil Curry

This is one of my go to recipes in the winter.

It is reasonably quick to make and it has lots of prebiotics in it which means it is always a winner with me. Let me know if you like it as much as I do.

2 tablespoons of olive oil
1 small eggplant, peeled and cut into cubes
1 tablespoon ginger, peeled and finely sliced
2 cloves of finely sliced garlic
1 tablespoon curry powder
4 cardamom pods
1 teaspoon of chilli flakes (or to your taste)
1 cup red lentils, rinsed
1 litre water
1 head of broccoli, chopped into florets
1 small sweet potato, peeled and cut into cubes
spinach leaves to serve

Heat the olive oil on low heat and add onions, garlic and ginger and cook until very soft – around 10-15 minutes.

Add the spices and cook for a few minutes. Add the eggplant ( I don’t salt it you can if you’d like to) and mix with the spices and onions. I sometimes add a dash of water here to make the spices cover the eggplant. Cook this for 5 minutes. Add the lentil, water, sweet potato and simmer gently until cooked- around 20 minutes. Add broccoli and simmer for 5 minutes. Stir through the spinach so it just wilts. Serve with natural yoghurt and coriander.

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