SWEET POTATO & DAAL CASSEROLE

Ingredients

• 260 g Sweet potato
• 75 g Onion
• 75 g Carrot
• 2 g Fresh ginger, grated finely
• 1 clove Garlic clove, minced
• 2 g Curry powder
• 5 g Tomato paste
• 350 ml Vegetable broth, bouillon or consomme, low sodium
• 70 g Lentils, dry
• 5 g Coriander leaves, chopped
• 0.5 g Black pepper, ground
• 60 g Quinoa, uncooked

Method

1. Weight our your dry lentils and quinoa and rinse both really well and set aside.
2. Bring a pot of water to a boil and cook the sweet potatoes for 15 minutes, or until tender. Drain and set aside.
3. Meanwhile, add 2 tbs of vegetable stock or water to a large pan over medium-high heat. Cook the onion, carrots, ginger, and garlic for about five minutes. Stir in the curry powder and tomato paste, and cook for another minute.
4. Add the remainder vegetable broth, quinoa and the red lentils. Bring to a simmer, cover and cook for 20 minutes, or until the carrots, quinoa and lentils are tender and the liquid has been absorbed. If you need to add more liquid as this cooks slowly add water.
5. Stir in the cilantro and transfer to a large oven-safe dish.
6. Mash the sweet potatoes with a pinch of pepper and spread evenly over the lentils. Bake for 10 - 15 minutes, or until just browned.
7. Scoop into bowls, garnish and enjoy.