PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
READY IN: 55 MINUTES
INGREDIENTS:
? 6 medium sized sweet potatoes, pre-boiled (but not cooked), peeled and cubed
? 1 teaspoon vegetable oil
? 1 large onion, chopped
? 2 large carrots, peeled and chopped
? 3 cloves garlic, crushed
? 1 teaspoon fresh ginger, grated
? 1 tablespoon curry powder
? ¼ teaspoon turmeric
? Salt to taste
? 3½ cups vegetable stock
? 1½ cups green lentils (dengu) pre-boiled
? ½ cup coconut milk
? ¼ teaspoon cinnamon
? Dhania, chopped, for garnishing
DIRECTIONS:
In a cooking pot, heat the vegetable oil over medium heat. Add the onions and fry until tender; add the carrots and half the cubed sweet potatoes, stir and let cook for two minutes. (Other sweet potatoes are reserved for later), then add the lentils and cook for a further two minutes.
Add the garlic, ginger, curry powder, turmeric and salt, allow to simmer for two minutes, stirring frequently.
Next add the vegetable stock and let simmer for five to ten minutes.
In another cooking pot, with some vegetable stock, put the remaining sweet potatoes and bring to a boil until tender. Once tender, drain and put the sweet potatoes in a blender with the coconut milk and cinnamon and puree (blend) until smooth.
Add the pureed (blended) sweet potato mix to the other cooking pot stewing and let cook until you have a thick pasty sauce. Garnish with dhania and serve hot with chapatti.
Photo: Courtesy