Lentil curry with roasted balsamic potatoes

Name: Lentil curry with roasted balsamic potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 300g sweet potato (chopped); 2carrots (chopped); courgette (chopped); 2 tbsp rapeseed oil; pinch of salt; 1 tbsp balsamic vinegar; onion (chopped); cloves garlic (minced); 1/2 tbsp turmeric; 1/2 tbsp curry powder; 5 leaves basil (chopped); 1 tbsp tikka masala paste; 200g coconut milk; 400g tin chopped tomatoes; 1 tbsp honey; 100g peas; 200g chickpeas; 200g red lentils; 150ml water; Handful fresh coriander, to garnish

8 steps

Prep:5minCook:40min

Each portion provides: -fibre 48% RI -iron 53% RI -vitamin A 146% RI

Updated at: Wed, 16 Aug 2023 19:34:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories689.3 kcal (34%)

Total Fat23.8 g (34%)

Carbs97.3 g (37%)

Sugars22.6 g (25%)

Protein28.2 g (56%)

Sodium348.8 mg (17%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 200?C.

OvenPreheat

Step 2

Toss the sweet potatoes, carrots and courgette in 1 tbsp rapeseed oil, salt and vinegar

Step 3

Place the potato, carrot and courgette mix onto a baking tray and into the preheated oven for 15 minutes

Step 4

When the vegetables are almost ready to come out, heat 1/2 tbsp oil in a non-stick saucepan.

Step 5

Add the onion and garlic, and saute on a medium heat for 5 minutes.

Step 6

Remove the potatoes, carrots and courgette from the oven. Add them to the saucepan with the onions and garlic and mix well.

Step 7

Next, add the turmeric, curry powder, basil, tikka masala paste, coconut milk, chopped tomatoes, honey, peas, chickpeas, lentils and 150ml of water to the saucepan and mix well.

Step 8

Leave to simmer for 15-20 minutes, then garnish with coriander and serve.