Creamy Korma Lentils and Sweet Potato
with Roasted Tomatoes, Mango Chutney and Garlic Bread
Our Creamy Korma Lentils and Sweet Potato is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
125
Baby Plum Tomatoes
1
Lentils
3
Garlic Clove
50
Korma Curry Paste
(Contains Mustard)
10
Vegetable Stock Paste
(Contains Celery)
1
Ciabatta
(Contains Cereals containing gluten)
75
Creme Fraiche
(Contains Milk)
50
Greek Style Salad Cheese
(Contains Milk)
40
Mango Chutney
Not included in your delivery
20
Butter
100
Water for the Lentils
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter from your fridge and leave to one side to soften (see pantry for amount).
Chop the sweet potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel then set aside.
Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).
Once the sweet potato has been in the oven for 10 mins, add the tomato parcel to the bottom shelf of your oven. Roast for the remaining time.
Meanwhile, heat a drizzle of oil in large frying pan on medium heat. Add the korma paste and half the garlic, stir-fry for 1 min.
Stir in the water for the lentils (see pantry for amount), vegetable stock paste and lentils. Bring to the boil then lower the heat and simmer until reduced by about half, 4-5 mins.
Meanwhile, once the butter has softened slightly, pop into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.
Halve the ciabatta then spread the garlic butter over the cut sides.
Once the lentils have reduced, stir in the creme fraiche. Simmer for a further minute then remove from the heat.
When there are about 5 mins of roasting time remaining, pop the ciabatta into the oven and bake until golden, 5-6 mins.
When everything is ready, reheat the lentils (if needed), then stir in the sweet potato. Add a splash more water if you feel it needs it. Season with salt and pepper.
Share the creamy lentils out between your serving bowls.
Spoon the roasted tomatoes over the top, including any juices from the foil parcel.
Crumble the cheese over the top. Finish by drizzling over the mango chutney.
Cut the garlic bread in half diagonally and serve alongside.
Enjoy!
