Sweet potato and lentil Thai curry - Easy Cheesy Vegetarian

Recipe printed from www.easycheesyvegetarian.com

Ingredients

1 tbsp oil
3 cloves garlic, minced
1 mild red chilli, finely chopped (optional)
300 g (~ 2 cups) peeled and diced sweet potato (butternut squash works well too)
2 tbsp vegetarian Thai red curry paste
265 g (~ 1 1/3 cup) red lentils
400 ml (~ 1 1/3 cups) tinned coconut milk (I used light)
400 ml (~ 1 1/2 cups) vegetable stock
Small handful cashew nuts
Few sprigs fresh coriander (cilantro)

Instructions

Heat a dash of oil in a saucepan, and add the minced garlic and chopped chilli. Cook for a few minutes over a medium heat, until fragrant, then add the diced sweet potato and Thai curry paste. Cook for a few more minutes.
Next add the red lentils, coconut milk and vegetable stock. Bring to a simmer, and allow to cook for around 20 minutes, until the lentils and sweet potato are soft. You'll need to stir occasionally to stop the lentil curry from sticking.
To make the toasted cashew nuts, just add some cashews to a dry frying pan, and cook for a few minutes over a medium heat, stirring regularly to prevent burning. Keep an eye on them, as once they start to turn golden, they can burn quickly.
Serve the lentil Thai curry topped with the toasted cashews and fresh coriander (cilantro). I served mine with rice.

Nutrition

Nutrition Facts

Sweet potato and lentil Thai curry

Amount Per Serving (1 portion)

Calories 395 Calories from Fat 188

% Daily Value*

Fat 20.9g32%

Saturated Fat 11.5g58%

Cholesterol 0mg0%

Sodium 539mg22%

Potassium 374mg11%

Carbohydrates 40.2g13%

Fiber 11.8g47%

Sugar 4.7g5%

Protein 11.8g24%

Calcium 35mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.