ROASTED ONION & SWEET POTATO CREAMY CURRIED LENTIL BAKE
Serves 4 people.
Roasting the onions and sweet potato first brings out the sweetness and also adds colour to the dish. A worthwhile extra step.
Can be eaten on its own or enjoyed with additional steamed vegetables.
Also sliced red cabbage is a nice side and gives a colourful contrast if you have it in your fridge.
INGREDIENTS
2 large red or brown onions, peeled & quartered
3-4 medium to large, peeled sweet potatoes or 8-10 small oval ones (or a mix), cut up into large chunks – can be any variety
1 tbsp crushed ginger
1 tsp garlic powder
1tbsp mild curry powder
1 tsp vege stock powder
2 x 400g tins brown lentils, drained & rinsed
1 × 400g tin of chopped tomatoes 150-200g coconut milk (approx. 6-8 frozen cubes)
250ml creamy soy milk or similar
2 tbsp coriander stalks, finely diced (reserve some leaves to serve – optional)
2 large handfuls of spinach leaves, sliced
Lemon wedges to serve
METHOD
Step 1 can be done the day before to save time.
Preheat oven to 200 deg C or 180 deg C fan bake (392F / 356F). Place onions & sweet potatoes into a large roasting dish lined with nonstick baking paper. Cover with foil and bake 20-30 minutes until tender. Remove foil and continue cooking until vegetables start to brown.
Whilst veges are browning, place coconut milk and plant based milk into a large pot and bring to the boil.
Stir in the curry powder, vege stock powder, crushed ginger, garlic & coriander stalks. Simmer 2-3 minutes to let flavours develop.
Add tomatoes and lentils, stir well and taste. Add spinach.
In the roasting dish with the onion & sweet potato stir through the curried lentils.
Return to the oven and cook a further 20 minutes until it is hot and spinach is cooked. You may need to add a little more plant based milk if its looking a little dry.
Serve with steamed vegetables & lemon wedge(s) to squeeze over the bake. Add freshly chopped coriander if desired.