The best recipes are those that are easy to cook, have accessible ingredients and can be made in large quantities so the can be up cycled for lunch the next day, or kept in the freezer for another dinner when the urge to cook just isn’t there.
Sweet potato really is one of natures secret weapons with nutritional richness but also versatility with cooking. Whilst being high in fibre they are also high in antioxidants meaning that they count as one of your five a day. They release their sugars slowly into the blood stream which not only helps to stabilise blood sugar levels, they help to provide you with long lasting energy.
Here is a recipe that includes sweet potato and is great meal to cook for dinner and have for lunch the next day – or even another dinner later in the week. Give it a go…
Thai Sweet Potato Curry (Serves Two)
Recipe:
– 1/4 white onion (chopped)
– 2 Garlic (clove, minced)
– 1 1/2 tsps Ginger (fresh, grated or minced)
– 2 tbsps Water
– 1 tbsp Thai Red Curry Paste
– 3/4 cup Vegetable Stock
– 1/2 cup Canned Coconut Milk (full fat)
– 1/4 cup Dry Red Lentils
– 1/2 head Cauliflower (small, chopped into florets)
– 1 Sweet Potato (medium-sized, peeled and cut into cubes)
– Coriander (chopped, optional for garnish)
Method:
- Heat a large pot over medium heat. Add the onion, garlic, ginger and water and cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.
- Add the curry paste and stir to combine with the onion mixture. Stir in the stock and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.
- Add the cauliflower and sweet potato to the pot. Stir to combine then cover with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes or until the vegetables are tender, stirring often.
- Season with additional salt if needed and divide between bowls. Top with coriander and serve.