Lentil & Sweet Potato Curry with Saffron Fonio

Ingredients

For curry:

• 1 tsp Aduna Moringa Powder
• 4 tbsp coconut oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2cm ginger, grated
• 1 tsp turmeric
• ½ tsp cumin
• 1 tsp garam masala
• 1 cup sweet potato, chopped
• 1 can chopped tomatoes
• 1 cup vegetable stock
• ½ cup red lentils
• 1 can coconut milk
• 1 tsp lemon juice
• 1 tsp salt
• 100g fresh spinach

For saffron fonio:

• 1 cup Aduna Fonio Super-Grain
• 2 cups water
• ½ tsp salt
• A pinch of saffron

To serve (optional):

• ½ cup fresh coriander, chopped
• ½ cup toasted chickpeas for garnish

Method

1. Heat the oil in a large pan and sauté the shallot for a couple of minutes. Add the garlic and ginger and cook for 2 minutes, stirring often.
2. Add the spices and mix well before adding the sweet potatoes, tomatoes and vegetable stock.
3. Increase the heat to high until it boils, then decrease to medium-low and simmer for 10–15 minutes, stirring occasionally.
4. Add the red lentils and coconut milk and leave to simmer for another 15 minutes, stirring often.
5. Stir in the lemon juice and cook for another 5 minutes or until the lentils and potatoes are soft.
6. To prepare the saffron fonio, add all ingredients to a pot and bring to a simmer. Turn off the heat and cover the pan. Leave to absorb the water for approximately 10 minutes before fluffing with a fork.
7. Before serving, stir in the fresh spinach and Aduna Moringa Powder.
8. Garnish with the coriander leaves and toasted chickpeas. Serve hot with the saffron fonio.

Enjoy!

Recipe by Ania's Vibrant Kitchen