Sweet potato curry with charred kale and avocado on pilau rice
Here is a dish that was created with 5 different food sensitivities in mind, an ideal dish that not only is full of flavour but is great for anybody!
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Ingredients
4
large sweet potatoes, peeled and cubed
1
large onion, diced
4 cloves
minced garlic
2 tsp
minced ginger
1 tsp
turmeric
1 tsp
coriander
1 tsp
fenugreek
1/4 tsp
cumin
1
cinnamon stick
3
green cardamom pods, 1 black
1
15oz can lentils, drained
1
15oz can tomatoes, chopped
1
14oz can coconut milk
500ml
low sodium vegetable stock
1 tbsp
brown sugar
3 tbsp
golden raisins
1
juice lemon
2 tsp
kosher salt
1
avocado
2 tsp
grape seed oil
Pilau Rice
2 cups
basmati rice
3 3/4 cup
water
3/4 tsp
turmeric
1
bay leaf
1/4 tsp
cumin
1 tsp
grape seed oil
Instructions
- In a large pot or dutch oven on medium heat add grape seed oil. Add cinnamon stick, green and black cardamom, sauté for one minute. Add onions and cook until golden brown approximately 10 minutes.
- Add ginger garlic and cook for one minute before adding all dry spices. If pan is becoming too dry add some water and scrape up bits on bottom of pot.
- Next add sweet potato, lentils, tomato, raisins and mix well.
- Add coconut, milk, stock and salt. Simmer for 30 minutes before serving.
- For rice bring a small pot to low-medium heat. Add oil and gently fry cumin seeds for 20-30 seconds until aromatic, add turmeric and 3 ¾ cups water. Bring to a boil and add rice.
- Immediately reduce heat to a low simmer, cover and cook for 15 minutes.
- Remove from heat and allow to stand for a few minutes before serving with curry.