January is the ultimate comfort food month. It’s just so dark, grey and cold that our bodies crave warm, hearty dishes that feed the body and soul. Of course everyone is also trying to stick to their healthy New Years resolutions too, which can make this craving a little tricky! This is where my recipe for a sweet potato, lentil and coconut curry comes in. It’s the ultimate mix of the two! Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander! Just so delicious! I love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

Back To Eden

Serves 6

– 2 large sweet potatoes (mine weighed 1.5kg)
– 2 cups of black olives
– 1 and a 1/2 cups of lentils (500g)
– 2 cans of coconut milk
– 2 cans of tinned tomatoes
– a handful of fresh coriander leaves
– 1 tablespoon of turmeric
– 1 tablespoon of cumin
– 1 tablespoon of ground ginger
– salt and pepper
– 1 lemon

For Complete Recipe Click Here: http://deliciouslyella.com/sweet-potato-lentil-and-coconut-curry/

Back To Eden