This was a recipe that I very much built on. I got my inspiration from a simple swede dahl recipe I found on the internet but for me it didn’t have enough variety of vegetables. I try to include at least 3 varieties in all of my evening meals. I also added chicken for my protein source. Lentils are a good vegetarian source of protein and so you could easily make it without the chicken if you prefer.
Ingredients (Serves 2)
1 tsp coconut oil
1 clove garlic
1 small piece ginger
1 tbsp curry powder: I used madras
1 carrot large
300 g swede
2 sweet potatoes
75 g red lentils
2 skinless chicken breasts
400 ml chicken stock
200 ml light coconut milk
Peel and dice the onion, peel and grate the ginger and garlic, slice the chilli in to thin strips. then add them all, with the coconut oil, to a large lidded saucepan.
Peel and dice the carrot and swede.
Slice the chicken breasts in to small bite-sized pieces.
Weigh and measure out the lentils, stock and coconut milk.
Heat the large pan over a medium heat stirring occasionally. After approx 3 mins when the onion starts to soften and the garlic and ginger start to smell add in the curry powder and stir for 30 secs.
Transfer the diced carrot and swede to the pan and stir occasionally for 3 more mins approx.
Meanwhile peel and dice the sweet potato.
Once this is done add the sweet potato to the pan and stir again for another 30 secs.
Pour in the chicken stock and coconut milk, add the lentils and chicken pieces to the mixture and bring to a rolling simmer, cover the pan and leave to cook for 20 mins.
Taste, season and serve.
This recipe first appeared on Lora’s amazing new blog here
About the Author: Lora is a world class para-cyclist. She picked up her first World Championship medal just three months after taking up tandem cycling in 2009. To this she has since added further Road World Championship medals, Track World Championship medals, and Paralympic medals.