Recipe

Roasted Sweet Potato Curry with Kale Chips

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Roasted Sweet Potato Curry with Kale Chips

A curried sweet potato and mystic lentil coconut and tomato curry with fluffy rice and crispy, crunchy kale chips.




Ingredients to serve 2

  • 1 x Sweet Potatoes - skin washed cut into rounds
  • 1 tin x Lentils - drained and rinsed
  • 1 tin x Coconut Milk
  • 80g x DD Aromatics
  • 2 tsp x Turmeric
  • 2 tsp x Cumin
  • 1 tsp x Curry Powder
  • 200g x Kale - leaves torn from stem
  • 90g x Basmati Rice
  • ½ x Lemon - zested then halved for juicing
  • 5g x Coriander - chopped
  • 20g x Butter (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 x Sweet Potatoes - skin washed cut into rounds
  • 2 tins x Lentils - drained and rinsed
  • 2 tins x Coconut Milk
  • 160g x DD Aromatics
  • 4 tsp x Turmeric
  • 4 tsp x Cumin
  • 2 tsp x Curry Powder
  • 400g x Kale - leaves torn from stem
  • 180g x Basmati Rice
  • 1 x Lemon - zested then halved for juicing
  • 10g x Coriander - chopped
  • 40g x Butter (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, sweet potato and lemon well. Rinse your kale thoroughly and drain on paper towel.

Gino's Tip

Try to avoid packing your kale too tightly on your tray this will allow better crisping when roasting. Keep an eye on them while roasting as once they crispy it happens really quickly.

Step 1 - Lemon Basmati

Once your water comes to the boil add your basmati rice, as the water boils again, give the rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander once done. Then proceed to mix through your lemon zest and juice (not all of it, do this to taste and as a seasoning), season with salt and pepper.

Step 2 - Roasted Sweet Potato and Lentil Curry

Toss your sweet potato rounds in a large mixing bowl with olive oil, salt and pepper. Flatpack onto an oven tray (reserve your mixing bowl for your kale chips) and pop into the oven for 18-20 minutes until lightly browned and tender. In the meanwhile heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is warm fry your DailyDish Aromatics for 4-5 minutes. Now add your butter and cook until it has melted before adding your turmeric, cumin and curry powder - cook for 1-2 minutes while stirring. Now add your coconut milk, tomato puree and bring your sauce to the boil, cooking for 12-15 minutes while you wait for your sweet potatoes to roast - keep an eye on your sauce and stir readily checking if anything is catching on the base of the pan if so reduce the heat and add a dash of water. Once your sweet potato is done roasting add it along with your lentils to your sauce and cook for 1-2 minutes until everything is heated through.

Step 3 - Kale Chips

Toss your kale in a large mixing bowl with olive oil and a light seasoning of salt and pepper. Scatter onto an oven tray and bake until crisp in the last 10 minutes of roasting your sweet potato.

To Serve

Divide your lemon basmati amongst your servings, top with your roasted sweet potato and lentil curry and serve with your kale chips.