VEGAN SWEET POTATO AND LENTIL CURRY

Maintaining some healthy eating during lockdown is not only important for our goals to stay on track, but healthy nutritious food can keep our immune system firing on all cylinders. Generally I like to cook meals that are healthy and I know what is going into them.

I’m not vegan, but I generally go for meals with lots of vegetables in them as a base, adding protein as I go to ensure i’m getting lots of nutrients in as well. This recipe is great on it’s own, but you can always adapt it with chicken, fish or even lamb.

INGREDIENTS
400g Lentils
3 medium sweet potatoes
1 tin chopped tomatoes
1 tin coconut milk
1 onion
3 Garlic cloves
2 Chillies (add more or less depending on how how you like it)
200g frozen peas
100g Spinach
1 tspn Turmeric
1 tspn Ginger
1 tspn Chilli powder

METHOD

  • Heat a pan with a drizzle of oil.
  • Finely chop or blitz the onion, garlic, and chilli. Add to the pan for 1-2 minutes.
  • Roughly chop the sweet potato into chunks and add to the pan and add the chopped tomatoes and spices.
  • Once the sweet potato is coated in the mix, add the lentils and a small amount of water.
  • Bring to the boil and then lower the heat and allow to simmer for 30-40 minutes.
  • Once the lentils are cooked and have absorbed most of the water, stir in the coconut milk, add the peas and spinach.
  • Allow to simmer for another 10-15 minutes and then serve.

Servings: 4

Calories: 406 (with rice 614)

If you want to add chicken or lamb to the dish, simply brown off the meat with the onion, garlic and chilli. If you’re adding fish, add this with the coconut milk, peas and spinach.

We’d love to see your efforts, tag us in @UOPsport with #UOPsport and #IsolationNutrition.

LEE MCCANNY – PERSONAL TRAINER

HAVE YOU READ OUR ARTICLE ABOUT MEAL PREPARATION AND WHY IT’S IMPORTANT TO MAINTAIN THE ROUTINE DURING LOCKDOWN?