Recipe: Red lentil, butterbean, vegetable and tahini curry

[herbsandhelpers]

Recipe: Red lentil, butterbean, vegetable and tahini curry (Dairy, wheat free)

This is so quick to prepare – there is really no excuse for not eating healthily when you’re in a hurry!

Ingredients 

1 tin of unsalted butterbeans – Suma or Biona are good makes
6 oz whole or split red lentils
1 large sweet potato cut into bite size chunks
1 red onion chopped
1 red pepper chopped
1/2 bag of baby spinach
1/2 tsp mild chilli powder
1 tsp cumin powder
1 tsp black mustard seeds
1 tsp turmeric
3 cloves garlic crushed
1 inch ginger peeled grated and finely chopped
2-3 tbsps tahini (sesame seed paste)
2 tbsp tamari (rich soya sauce)
1 tsp salt
lots of ground black pepper
2 tbsp coconut oil

Method

Melt the coconut oil in a large saucepan. Add the mustard seeds and fry for a minute then add the onion and fry gently for a few minutes.
Add the sweet potato, red pepper, garlic, ginger, turmeric, cumin and chilli. Stir to coat and cook for a few minutes and remove from heat whilst you wash the lentils in a sieve under a running tap.
Add the lentils and the butterbeans including their water to the vegetables and spices.
Put back on the heat and add enough water to cover. Bring to the boil and then simmer for 20 minutes until the lentils are soft. Add more water if necessary.
Add the tahini, tamari, black pepper and salt and stir in well. You may need more water at this time if it looks a bit dry.
Add the spinach and cook for about 5 minutes until the spinach is wilted but retains its colour.
Check the seasoning and serve with brown rice or quinoa.

Recipe by Liz Nolan