Lentil & Sweet Potato Curry

Dinner: 292kcal
15g protein, 7g fat, 39g carbs

5g organic butter, ghee or coconut oil
50g white onion, finely chopped
60g sweet potato, peeled and cut into small cubes
100g cauliflower, grated or finely chopped
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
40g red split lentils (dry weight)
1 tsp curry powder
1 organic vegetable stock cube
1-3 red chillis (optional), finely chopped


1) Melt the butter, ghee or oil in a large saucepan over a gentle heat. Add the onion and sauté, stirring occasionally, until the onion softens

2) Add the sweet potato, cauliflower, garlic, ginger, curry powder and chillis and sauté for 2 minutes

3) Add 500ml boiling water and stir in the lentils. Crumble in the stock cube and stir until dissolved.

4) Reduce the heat to medium-low, cover, and simmer for around 20-25 minutes, until the lentils break down and the sweet potatoes are soft. Season with salt and pepper. Serve