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Vegan January-Day 22: broccoli, sweet potato, and lentil curry.

This curry is perfect when you’re short on supplies and got some veg around the house you don’t know what to do with.

Prep work


Chop up several cloves of garlic and a big onion.

Get a jar of curry paste and vegetable stock cube, place to the side.

Peel 2 sweet potatoes, and chop them into small pieces- the size of your thumb.

Chop up some broccoli and measure your lentils (you'll need 200g.)

Open a can of chopped tomatoes and coconut milk.

Choose a base of either rice or leafy greens (or both if you’re in the mood.) Put that to the side.

Cooking Instructions


Heat a non-stick pan with some oil and add your chopped garlic and onion. Cook for several minutes.

Stir in your curry paste and cook for a minute. *Feel free to add any other spices here.*

Add in your chopped broccoli and softened sweet potatoes.

Add in the vegetable stock cube stirred into half a glass of hot water as well as the chopped tomatoes and coconut milk.

Bring the curry to a simmer for 20-30 minutes. This would be a perfect time to cook your rice.

Once the curry has had time to simmer, get ready to serve!

Serve the curry over leafy greens as a light meal or serve with rice and naan breads for a more hearty dinner.

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