Slow Roasted Sweet Potato & Kale Curry

This tasty veggie curry can made in the slow cooker which is a perfect meal to come home to after work. One serving meeting 4 of your ‘5-a-day’. Grilled fish, pork or chicken work fantastic if you wish to add extra protein.

Nutrition per serving:

Calories: 344 per serving

Protein: 10g

Carbohydrate: 52g

Fat: 8.9g

SatFat: 6.5g

Fibre: 8.8g

Salt: 1.3g

Sugar: 25g

Highlight MircoNutrients such as Potassium and Vitamin A play a significant role in supporting various bodily functions, including muscle performance and energy production.

Servings: 4 Preparation Time: 5 minutes Cooking Time: 4-5 hours

Ingredients

• 750g Sweet Potatoes (peeled and cut into thumb sized cubes)

• 2 Red Peppers (chopped into thumb sized chunks)

• 300g Red Lentils

• 5g Ginger (grated)

• 1 tin Coconut Milk (400g)

• 1 tsp Chilli Flakes

• 1 Bay Leaf (dried)

• 1 Vegetable Stock cube

• 600ml Hot Water

• 150g Curly Kale

• Fresh Coriander (garnish with as much or as little as you like)

Method

• Add all ingredients, except kale & coriander, to the slow cooker and cook for 4-5 hours on low heat till sweet potatoes are tender and lentils have broken down. Add more water if required.

• Add Kale 15-30minutes before serving until wilted

• Add coriander to finish

• Maybe serve with toasted wholemeal pitta breads & Greek yogurt.