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Curried Lentil & Sweet Potato Nourish Bowl

900ml water
500g dried yellow lentils
1 tbsp coconut oil
1 small shallot
4 garlic cloves
3 tbsp minced ginger
¾ tsp sea salt
1 tbsp curry powder
1 tsp ground turmeric
1 can coconut milk
1 tablespoon RAW Acacia Honey
2 tbsp lemon juice

1 large sweet potato ( cut into small wedges)
2 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt

I head cauliflower
1 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt
½ tsp curry powder (optional)

RAW In The Pink Sauerkraut
1 handful of kale, massaged with a tbsp of RAW Extra Virgin Olive Oil
Limes (optional)

1. Bring a large sauce of water to the boil. Add the lentils and bring back to a boil. Reduce the heat and simmer until tender. Drain and set aside.
2. Heat a large pan, add the olive oil, shallot, garlic and ginger and saute for 3 minutes. Add the salt, curry powder, turmeric and cook for a further minute.
3. Add the coconut milk and honey and stir to combine. Cook for another 5 mins.
4. Add the drained lentils and lemon juice, stir well and keep warm.

1. Preheat the oven to 190 degrees C.
2. Add the sweet potatoes, oil and salt and toss to combine. Bake for 25 minutes and until tender.
3. Heat a large frying pan and add oil, cauliflower rice, salt and curry powder, stir to combine.
4. Lower the heat and saute for 5 minutes, set aside.
5. Divide the sweet potatoes, curried lentils, cauliflower rice, kale between the serving bowls and add the sauerkraut, coriander and lime.


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Serves 4