This is an easy meal, naturally vegan, but full of flavours. Fantastic comfort food for the cold months and you can make as hot or mild as you wish. Serve it with basmati rice or naan bread.
- 1 medium sweet potato cubed
- 160 gram brown lentils washed and soaked
- 4 shallots finely sliced
- 130 gram chestnut mushrooms washed and halved
- 1 can chopped tomato
- 1 can coconut milk
- 2 tsp ground ginger
- 0.5 tsp turmeric
- 0.5 tsp garam masala
- 2 tsp medium curry
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Wash and soak the lentils for about an hour and a half.
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Chop up all the vegetables. If the mushrooms are large, cut them into quarters.
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In a large casserole pan, on low temperature, heat the tomato, the coconut milk with all the spices, stir them frequently while bringing them to boil.
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Tip in all the chopped vegetables and bring it to boil on medium heat.
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Turn the heat down then cook it for another 45 minutes or remove the pan from the heat put it into a Wonderbag and after closing the bag let it be for another hour and a half.
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Serve it with basmati rice or naan bread.
