Spice Market Sweet Potato And Lentil Packets Food

SPICE MARKET SWEET POTATO AND LENTIL PACKETS

Steps:

• Preheat oven to 400°F Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl' with 1/2-inch sides. Coat insides of foil with cooking spray.
• Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.
• Whisk together broth, ginger, garlic, and curry powder in small bowl.
• Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold ther half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.
• Transfer to plates. Let each person open packet carefully - escaping air will be hot. Top with chutney, if using.

SPICY SWEET POTATO AND LENTIL CURRY

Steps:

• Sauté the onion, garlic, and peppers over medium high heat until the onion is golden.
• Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
• Turn down the heat, add the lentils and 2 cups water.
• Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
• Add the spinach and peas, cook until hot.
• Serve with warm bread.

LENTIL & SWEET POTATO CURRY

Steps:

• Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
• Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
• Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.