So I maaaay have only realised that in if you're only using HALF a tin of coconut milk, you have to shake it well before opening it, as otherwise you'd end up only with the layer of coconut cream on top.
Because I didn't think that was the case if using liiiight coconut milk, I had to use a whole tin, but you know what? That was OK, because it didn't turn out too thin, just lovely and creamy. You can of course use only half of it as stated in the original recipe, but if you don't mind a subtle coconut taste - it's all good! Add a chilli to it if you like it spicy!
This is the first recipe I have tried from Deliciously Ella's blog, and it made for a lovely vegan curry. Serve this with rice and naan brean and you have yourself a feast!
Sweet Potato, Lentil & Coconut Curry
(Serves 2-3, about 635-435 calories each)
1 large sweet potato (about 550g), peeled and diced
40g black, pitted olives, sliced
100g dry red lentils
400ml light coconut milk
200ml chopped tomatoes from a tin
Handful fresh coriander, torn
1 heaped tsp turmeric
1 tsp ground cumin
1 tsp ground ginger, or 1 cm fresh, finely chopped/grated
Salt and pepper (about 1/2 tsp each)
Juice of 1/4 lemon
(1 small chilli, deseeded and finely chopped)
Rice and naan bread to serve
- Now comes the tricky part...wait for it.... Tip everything except from the lemon (and rice and naan...of course) into a big pot, and simmer for about 15 minutes, stirring every five minutes or so. Once the lentils and sweet potato are starting to go tender, cover and cook for another 5-10 minutes.
- Complicated, huh? But it doesn't taste like you only threw it together like that! It tastes delicious! Now, turn off the heat, and squeeze in the lemon juice right before serving. Serve up this mighty casserole of goodness topped with a little fresh coriander, don't forget the rice and naan bread!
Enjoy your Sunday! Any plans?