CHICKPEA, LENTIL & SWEET POTATO CURRY

YIELD: Serves 8-10

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INGREDIENTS

  • ¼ cup Oil, for frying
  • 4 small Onions
  • 100 g (1 sachet) Chicken Curry R/P (08436020)
  • 3 large Sweet potatoes, cubed
  • 2 cans Chickpeas, drained
  • 5½ cups Water
  • 2 cans Lentils, drained
  • ½ cup Fresh cream
  • 1 can Coconut milk
  • 4 Tbsp Fresh coriander, finely chopped

METHOD

1. Heat the oil in a large pot and fry the onions until soft and transparent. 2. Add the Chicken Curry R/P, sweet potatoes and chickpeas and gradually add 5 cups of the water. 3. Bring to the boil, reduce heat and simmer for 30 - 40 minutes, stirring occasionally. 4. Add the lentils and simmer for ± 10 minutes or until potatoes are tender and the sauce has thickened. 5. Add the cream and coconut milk to the curry, mix through and simmer for 2 - 3 minutes. Gently mix the coriander into the curry and serve.