Ingredients:
For curry:
1 tsp of Aduna Moringa Powder
4 tbsp coconut oil
1 shallot, finely chopped
2 cloves garlic, minced
2cm of ginger, grated
1 tsp turmeric
1/2 tsp cumin
1 tsp garam masala
1 cup sweet potato, chopped
1 can of chopped tomatoes
1 cup of vegetable stock
1/2 cup of red lentils
1 can of coconut milk
1 tsp lemon juice
1 tsp of salt
100g of fresh spinach
For saffron Fonio:
1 cup of Aduna Fonio Super Grain
2 cups of water
1/2 tsp of salt
a pinch of saffron
To serve (optional):
1/2 cup fresh coriander, chopped
1/2 cup of toasted chickpeas for garnish
Method:
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 mins stirring often.
Add the spices and mix well before adding the sweet potatoes, tomatoes and vegetable stock.
Increase the heat to high until it boils, then decrease to medium-low and simmer for 10-15 minutes, stirring occasionally.
Add the red lentils and coconut milk and leave to simmer for another 15 mins. Stir often.
Stir in the lemon and coconut milk and leave to cook for another 5 mins or until the the lentils and potatoes are soft.
To prepare the saffron fonio, add all ingredients in the pot and bring it to simmer. Turn off the hob and cover the pan. Leave to absorb the water, approx 10 min before fluffing with a fork.
Before serving, stir in the fresh spinach and Aduna Moringa Powder. Garnish with the coriander leaves and toasted chickpeas. Serve hot with the saffron fonio.
Enjoy!
Recipe by Ania's Vibrant Kitchen
