You’ll be thankful this recipe includes crispy poppadoms, so you can scoop up every last drop of this flavour-packed curry. Made with oven roasted sweet potato, earthy lentils, silky onion, and that welcoming warmth of ginger. Spiced with a special UCOOK turmeric curry rub.
Hearty Coconut, Ginger & Lentils
Hearty Coconut, Ginger & Lentils
with poppadoms
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Coconut Milk
- Cooked Chopped Tomato
- Fresh Ginger
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Onions
- Poppadoms
- Sweet Potato
- Tinned Lentils
- Turmeric Curry Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 50ml of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY KALE & MINT
Once the curry base has thickened slightly, add the shredded kale, and ½ the chopped mint. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy poppadoms on the side. Well done, Chef!
Sweet Potato - 250g
Tinned Lentils - 120g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 15g
Turmeric Curry Rub - 15ml
Cooked Chopped Tomato - 100g
Coconut Milk - 100ml
Kale - 50g
Fresh Mint - 5g
Poppadoms - 2
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 100ml of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY KALE & MINT
Once the curry base has thickened slightly, add the shredded kale, and ½ the chopped mint. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy poppadoms on the side. Well done, Chef!
Sweet Potato - 500g
Tinned Lentils - 240g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 30g
Turmeric Curry Rub - 30ml
Cooked Chopped Tomato - 200g
Coconut Milk - 200ml
Kale - 100g
Fresh Mint - 10g
Poppadoms - 4
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 150ml of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY KALE & MINT
Once the curry base has thickened slightly, add the shredded kale, and ½ the chopped mint. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy poppadoms on the side. Well done, Chef!
Sweet Potato - 750g
Tinned Lentils - 360g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 45g
Turmeric Curry Rub - 45ml
Cooked Chopped Tomato - 300g
Coconut Milk - 300ml
Kale - 150g
Fresh Mint - 15g
Poppadoms - 6
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the drained lentils and roast for the remaining time.
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 7-8 minutes (shifting occasionally). Add the grated garlic, the grated ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 200ml of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY KALE & MINT
Once the curry base has thickened slightly, add the shredded kale, and ½ the chopped mint. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining mint. Serve with the crispy poppadoms on the side. Well done, Chef!
Sweet Potato - 1kg
Tinned Lentils - 480g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 60g
Turmeric Curry Rub - 60ml
Cooked Chopped Tomato - 400g
Coconut Milk - 400ml
Kale - 200g
Fresh Mint - 20g
Poppadoms - 8
Woolies Products in this dish
