Kumara and lentil curry with mint raita

Another healthy recipe from the Petrea King Food for Life Cook book.
They are a tonic for both your body and your soul. You can buy a copy of this excellent cook book from the Quest for Life web site – www.questforlife.com.au

Kumara, the sweet potato with orange-coloured flesh, is high in fibre, vitamin A and other antioxidants. It also tastes great in a curry.

Ingredients (serves 4)

3 tablespoons Indian curry paste
1 cup brown lentils, rinsed and drained
2 bay leaves
500g kumara, peeled and diced
1 tablespoon grated fresh ginger
1 teaspoon chopped red chilli (optional)
2 ½ cups vegetable stock
¼ cup chopped coriander
Sea salt

Raita

½ cup mint leaves
1 cup plain yoghurt
1 teaspoon grated fresh ginger
1 clove garlic, crushed
½ cup finely chopped cucumber

Method

1. Heat a saucepan and add the curry paste.
2. Cook over low heat for 1 minute, while stirring.
3. Add the lentils, bay leaves, sweet potato, ginger, chilli (if using) and
vegetable stock.
4. Bring to the boil then reduce the heat and simmer covered for 35-40
minutes or until the lentils and kumara are tender.
5. Add more stock if necessary.
6. Stir through the coriander and season with sea salt.

While the curry is cooking, make the raita.

1. Place the mint leaves, ginger, yoghurt and garlic in a food processor or
blender.
2. Blend until smooth then mix through chopped cucumber just before
serving.
3. Pour into a bowl and enjoy with the curry.

Kumara and lentil curry with mint raita

Ingredients (serves 4)

Method

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