Serves 4
It’s been a while since I last posted on Meatless Monday. Autumn has arrived here, it’s getting chilly outside, so we’re warming things up in the kitchen! This is a one pot winner dinner – cheap, hearty and easy to cook and prepare. It’s spicy but nicey! We like the stew thicker, but if you prefer a more soupy consistency, just half the amount of lentils. It’s so delicious that it will please the palate of the most ardent meat lover. I know this to be true because I tested it on a most ardent meat lover. Don’t take his word for it, try it for yourself!
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
700g kumara, peeled and chopped into chunks
4 carrots, thickly sliced
1 small swede, peeled and chopped into chunks
2 tablespoons curry paste or powder (I used madras)
1 litre vegetable stock
200g red lentils
75g frozen peas
Natural yoghurt and rotis, to serve
How to:
- Heat the oil in a large pan and fry the onions and garlic over medium heat for 3-4 minutes until softened. Add the kumara, carrots and swede, turn up the heat and cook for 6-7 minutes until the veggies are golden.
- Stir in the curry paste or powder, add the stock and bring to the boil. Reduce the heat and add the lentils, cover and simmer for 10 minutes.
- Add the peas and simmer for a further 10 minutes.
- Check to see if the casserole is ready; the veggies will be tender and the sauce will have thickened. If necessary, simmer for another 10 minutes.
- Top with yoghurt and some coriander, if desired. Serve with rotis and dive in!
Other info
Preparation Time: 10 minutes Cooking Time: 35-45 minutes
