Coconut Veggie Curry w side of bulgar wheat + a dollop of mango chutney | I know, it's summer and i'm giving you a recipe ideal for a cold winter's day but i've been craving something warming and wholesome and this ticked all the boxes. Serves 2

| I N G R E D I E N T S |

4 tbsp raw coconut oil
1 onion
1 red pepper
1 large sweet potato
1 red chilli
1/4 tsp garam masala
1/4 tsp cinnamon 
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp crushed chillies
1 1/2 tsp curry powder
1 clove of garlic
2 kaffir lime leaves
400ml veg stock
125g red lentils
200ml full fat coconut milk
handful of fresh coriander
250g bulgar wheat

Preheat fan oven to 190. Wash the sweet potato and chop into chunks and spread across a baking tray. Heat 2 tbsp coconut oil in a pan and once melted pour evenly over the sweet potato chunks and season as desired. Once the oven is hot, cook for 22 minutes. Meanwhile, melt the remaining coconut oil in a large pan and sauté the chopped onion for 5 minutes. Boil the kettle and add all the spices, chilli and garlic to the pan. Stir everything together so you almost have a paste and add the vegetable stock along with the kaffir lime leaves. At this point, put the bulgar wheat in a separate pan and cook, like rice, for 20 - 25 minutes. Keep an eye on it as you are cooking as you may need to add more water as you go. After a couple of minutes add the lentils to the curry and bring to a simmer for 18 minutes. Once the lentils begin to cook the curry will start to thicken. At this point put the roasted sweet potato chunks into the pan and stir through. Cook on medium heat for a further five minutes. Reduce heat and add coconut milk, stirring occasionally. To serve, simply place some bulgar wheat and curry together on a plate and top with fresh coriander, chilli and mango chutney (optional).

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1 comment :

  1. Yummy looks good!

    x Hannah