So called because of the colours of vegetables used to make this dish, no fruit in sight. This is a fantastically simple recipe and it’s delightful cold in tomorrow’s lunch boxes. The lentils and sweet potato make for a creamy texture, without the addition of any actual cream. It’s a cheap dish too and one that I’ve used for a long time to fill the hungry gap before pay day. I like tikka flavour the best, but I’m sure any curry paste would be just as tasty.
Peel and dice one large onion. Peel and slice 2 medium carrots into crescents. Heat 1tsp coconut oil in a large pan and saute the vegetables slowly. As I have learnt from Meera Sodha, cook your onions for as long as you can, low and slow.
Meanwhile, peel and dice one large sweet potato. You want the chunks to be manageable to eat, but not too small that they will disintegrate whilst cooking. Once the onions are soft and the carrots are mostly soft, tumble in the chunks of sweet potato and 50g red lentils. Add two tbsp curry paste and half a tsp ground tumeric, then stir to combine, increasing the heat.
Pour over 500ml vegetable stock and bring to the boil. Turn down to a simmer, cover and cook for 20 minutes. You could stir through some spinach for the last couple of minutes if you have some going.
Check the taste and season to suit, then serve with brown rice and your choice of green vegetable.
I really hope you enjoy this recipe. I’m really pleased I’ve got it in my lunch boxes for the next couple of days, it’s great for meal prep. Do you have a favourite budget friendly recipe? I would love to read all about it, and maybe give it a go myself. Come find me on Instagram to swap ideas.