This recipe for a Gluten (and Lactose) Free Sweet Potato and Coconut Curry is perfect for a quick mid week dinner, its super easy to throw together using ingredients that you’re likely to have in the cupboard or that are easy to grab from any supermarket on your way home from work and as it’s a one pot recipe there’s not much washing up to worry about.
As well as being easy to make and delicious to eat, its also good for you. Coconut Milk is often thought of as being fatty but the fats it contains are MCFAs (medium chain saturated fatty acids) that are used up more quickly by the body and are less likely to be stored as fat, what’s more there is evidence that the occasional consumption of coconut milk can help to protect you from infections and viruses. The Health Benefits of Sweet Potato’s are well documented and too numerous to list here and Lentils are infamously high in fibre, low in calories and loaded with all kinds of vitamins, nutrients and minerals.
If you follow the recipe below exactly you’ll end with a moderately spicy dish, If you’re not keen on spicy food simply leave out the spices for a tasty coconut-y stew. To save on preparation time and increase the meal’s nutritional load I don’t usually peel the Sweet Potato’s. The recipe may sound like it will be sweet but it isn’t particularly as the spices offset the sweetness off the Coconut and Sweet Potato’s.
The recipe can be altered in a variety of ways, including adding different vegetables such as Cauliflower, Broccoli or White Potato. Some Paneer would work well if you have it and throwing in a tin or two of Chickpeas is a great way to make it a bit more substantial.
- 1 tbsp sunflower oil
- 2 tsp mild curry paste
- 2 large boneless, skinless chicken breasts, cut into bite-size pieces
- 2 medium-sized sweet potatoes, (peeled if you prefer it) and cut into bite-size pieces
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
- Make 300mls of Chicken Stock.
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
- Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk.
- Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes.
- Add Salt and Pepper to taste before serving.