This delicious curry recipe from Claire Joy Cooks pairs perfectly with Almost Zero’s Ravishing Rosé.
Almost Zero Ravishing Rosé
An aromatic de-alcoholised rosé with rose petal and strawberry flavours that goes beautifully with oriental dishes, summery canapes, and fruity desserts.
Sweet Potato & Lentil Curry with Roasted Red Onions
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 medium sweet potato, peeled & diced
- 1 cup dried red lentils, rinsed
- 1 can (400ml) coconut milk
- 2 cups vegetable stock
- Salt & pepper, to taste
- ½ cup fresh herbs (coriander & mint), chopped
- 4 baby red onions, roasted until caramelized
- Cooked basmati rice, for serving
Method
- Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and ginger, cooking for another minute. - Build the flavour:
Add the curry powder, cumin, coriander, and turmeric, stirring for 30 seconds until fragrant. - Simmer the curry:
Add the diced sweet potato, lentils, coconut milk, and vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened. Season with salt and pepper. - Prepare the toppings:
While the curry simmers, roast the baby red onions in a preheated oven at 200°C for 20 minutes or until golden and caramelized. - Assemble & serve:
Spoon the curry over warm basmati rice. Top generously with chopped herbs, and roasted baby onions.
Enjoy!
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