Dinner

Lentil and sweet potato curry

A plant-based batch-cook that improves for a couple of days in the fridge.

40 min total Serves 4 Vegan Gluten-free Batch cook Freezer friendly

Per serving

430

Calories

19g

protein

64g

carbs

12g

fat

Ingredients

250g red lentils, rinsed
2 medium sweet potatoes (about 500g), cubed
1 onion, diced
3 cloves garlic, crushed
Thumb of ginger, grated
400ml tin coconut milk
400g tin chopped tomatoes
400ml vegetable stock
2 tbsp curry powder or paste
1 tsp ground turmeric
1 tbsp oil
200g spinach
Juice of half a lime
Salt to taste

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