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Slow Cooked Sweet Potato, Cauliflower & Lentil Curry

Serves 4              Prep time: 15 mins         Cook time: 4hr 10 mins

Ingredients:

  • 1 Tbsp olive oil
  • 1 brown onion, chopped finely
  • 4 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp ground ginger
  • 500g sweet potato, peeled, cut into 3cm cubes
  • 250g cauliflower, cut into florets
  • 1L Campbell’s Real Stock Salt-Reduced Vegetable
  • 1½ cups (300g) red lentils, rinsed
  • 50g baby spinach leaves

Method:

  1. Heat oil in a large frying on high. Cook onion for 3-4 mins until softened. Add garlic and cook for 2 mins. Stir in spices and cook for 1 min until fragrant.
  2. Remove from heat and add vegetables, stirring to coat in spice mixture. Transfer to a 4.5L (18-cup) slow cooker with Campbell’s Real Stock and lentils. Cook on high for 4 hrs (or 6hrs on low) until vegetables are tender and lentils soften.
  3. Stir through spinach just before serving. Season to taste.

Tip Serve with natural yoghurt.

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