Aphiwe MtwakuWe think the joy of plant-based living is the opportunity to experiment with healthy and organic ingredients.
This weekend hosts The Plant Powered Show Cape Town edition where industry leaders in plant-based methods of food preparation will be diving into the goodness of plant-based living.
The line-up includes chefs and mixologists who will be demonstrating how we can all live our best lives with plant-based foods and beverages.
This vegan curry recipe is made using simple ingredients you can find at your local plant-based supermarket.
It’s a hearty meal perfect for a winter dinner for two or more, if you have a big group coming over.
Entertain your guests with the art of plant-based cuisine and later have a hang out by an open fire.
The fun doesn’t stop as the seasons change and our lifestyles change as well.
Embrace plant-based living for its extraordinary lifestyle benefits.
And discover fresh ideas for your next winter-warmer dinner party.
INGREDIENTS
- 1 tbsp Organic Virgin Coconut Oil
- 2 cups chopped sweet potato
- 1 small onion, chopped
- 2 cups water
- 1 tbsp Organic Coriander Seeds
- 1 cup dried lentils
- 400 ml Organic Coconut Milk
- 1 tbsp crushed garlic
- 1 tsp Organic Cayenne Pepper
- 200 g baby spinach
- 1 tbsp Ground Ginger
- 1 can chopped tomatoes
- 1 tbsp Organic Ground Turmeric
- Organic Wholegrain Basmati Rice for serving
INSTRUCTIONS
- Place the coconut oil, onion, coriander seeds and crushed garlic in a pot.
- Fry for 10 minutes, or until onions are soft and golden.
- Add the sweet potato, dried lentils, ground turmeric, cayenne pepper, ground ginger, chopped tomatoes and water.
- Cover and simmer for 30 – 40 minutes, or until the lentils and vegetables are soft and cooked through.
- Once cooked through, add the coconut milk and baby spinach.
- Mix together and allow to cook until the spinach has wilted and the curry is heated up.
- Serve with Basmati Rice, and enjoy!
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