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Sweet Potato and Lentil Curry with Saffron Fonio

Serves: 4 Cook: 45_mins
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Ingredients

For the curry:

2 tbsp Biona Extra Virgin Olive Oil (plus 2 tsp)

1 red onion, chopped

1 tsp cumin seeds

1 tsp mustard seeds (any colour)

1 tbsp medium curry powder

100g Biona Red Split Lentils 

500ml vegetable stock

400g can Biona Chopped Tomatoes

400g can Biona Chickpeas, drained

¼ small pack fresh coriander, to serve

 

For the saffron fonio:

185g Biona Fonio 

475ml water

½ tsp of salt

Pinch of saffron

Method

  1. Heat 2 tbsp olive oil in a large pan, add the chopped red onion and cook for a few minutes until softened.
  2. Add the cumin seeds, mustard seeds and medium curry powder. Cook for 1 minute more, then stir in the lentils, sweet potatoes, vegetable stock and chopped tomatoes.
  3. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through for about 5 minutes. 
  4. To prepare the saffron fonio, add 2 tsp olive oil and the fonio to a pan, and toast for 2 minutes on a medium/low heat. 
  5. Add the water, salt and saffron, then simmer for 10 minutes or until the water is absorbed. Fluff the grain with a fork before serving.
  6. Sprinkle the curry with coriander and serve with the saffron fonio!

 

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