2 tsp medium curry powder
3 tbsp olive oil
2 onions , grated
1 eating apple , peeled, cored and grated
3 garlic cloves , crushed
20g pack coriander , stalks chopped
thumb-size piece fresh root ginger , grated
800g sweet potatoes
1.2l vegetable stock
100g red lentils
juice 1 lime
Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
Nutrition per serving:
287 kcalories, protein 9g, carbohydrate 49g, fat 8 g, saturated fat 2g, fibre 6g, sugar 17g, salt 0.71 g
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.