Creamy Korma Lentils and Sweet Potato
with Roasted Tomatoes, Mango Chutney and Garlic Ciabatta
Our Creamy Korma Lentils and Sweet Potato is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
125 grams
Baby Plum Tomatoes
1 carton(s)
Lentils
3 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
Not included in your delivery
20 grams
Butter
100 milliliter(s)
Water for the Lentils
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter from your fridge and leave to one side to soften (see pantry for amount).
Chop the sweet potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
While the sweet potato roasts, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Once the sweet potato has roasted for 10 mins, place the tomato parcel alongside (use another tray if necessary). Cook for the remaining time.
Meanwhile, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in large frying pan on medium heat. Add the korma curry paste and half the garlic, stir-fry for 1 min.
Stir in the water for the lentils (see pantry for amount), veg stock paste and lentils. Bring to the boil, then lower the heat and simmer until reduced by about half, 4-5 mins.
While the lentils simmer, pop the softened butter into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.
Halve the ciabatta, then spread the garlic butter over the cut sides.
Once the lentils have reduced, stir in the creme fraiche. Simmer for 1 min more, then remove from the heat.
When the sweet potato has 5 mins of roasting time remaining, bake the garlic ciabatta on the middle shelf of your oven until golden, 5-6 mins.
When everything's ready, reheat the lentils (if needed), then stir in the roasted sweet potato.
Add a splash more water if you feel it needs it. Season with salt and pepper.
Share the c reamy korma lentils out between your bowls, then top with the roasted tomatoes and any juices from the parcel. Drizzle over the mango chutney.
Cut the garlic ciabatta in half diagonally and serve alongside.
Enjoy!
