Sweet Potato & Red Lentil Dhal

Nutrition Tip:

Chickpeas and lentils are a great sources of protein (macronutrient). Your body uses protein to build and repair tissues. Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Ingredients:

• 1 medium onion

• 2 cloves of garlic

• Olive oil or a bit of butter

• 1 tbsp tomato puree

• 1.5 tsp curry or turmeric powder

• 1 large sweet potato

• 1 veg stock

• 700 ml water

• 1 tin of coconut milk

• 1 tin of chickpeas

• 1/2 a cup of red lentils

• 2 handfuls of spinach

• Seasoning: Salt, Pepper, dry or fresh chilies (optional)

• 1-2 chicken breasts (optional)

• Fresh coriander (optional)

• 150 g Gram Flour (chickpea flour) (optional)

• Brown rice

Method:

1. Heat the drizzle of olive oil or butter in a large saucepan or large WOK frying pan. Add the chopped onion, garlic, chopped chicken breast (if using), tomato puree and curry powder. Fry for 5 minutes until the chicken is being cooked.

2. Then add in 450 ml of water with the coconut milk and veggie stock. Stir it all so the veg stock dissolves.

3. Add the chopped sweet potato with the skin and red lentils to your pan with a pinch of salt and pepper. Cook on medium heat, cover with a lid and cook, stirring frequently, until the lentils and potato are soft, about 20 minutes.

4. Add the tin of chickpeas and cook for another 5 minutes.

5. Whilst the Dhal is cooking, you can cook the brown rice by following the instructions, and then we will make our chickpeas wrap from our Gram flour and water. If you can't get the gram flour, pita bread is also a fab option.