‘Orange’ curry

So-called because of the beautiful orange vegetables that make up the bulk of this wonderful curry  – no curried oranges thank goodness.

This is a bit of a rough recipe, you can play about with it until you find a combination of veggies you love, or just throw in whatever you have lying about the kitchen as I did!

1 tablespoon vegetable oil

1 finely chopped onion

1 diced sweet potato

1 chopped carrot

1/2 diced butternut squash

5 dried apricots

1 cup of red lentils

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon cinnamon

1/2 can of coconut milk

1 stock cube

1 desert spoon of nutritional yeast flakes

Fry the onion in the oil then add the veggies, lentils and spices and stir for around 5 minutes. Add the coconut milk, one cup of water, the apricots and the crumbled stock cube and cook over a medium heat for around 40 minutes or at least until the vegetables are cooked through. Add the yeast flakes at the end, adding more or less depending on your preference, or even leave them out entirely if you prefer.

You should be left with a wonderfully creamy, mild curry. Serve with rice or pitta bread.

I cooked this for the kids, so I didn’t go too wild on the spices – if you are feeling a bit more adventurous you could add a chopped red chilli into the recipe while you are frying the onion.

For a more diet friendly variation, reduce the oil,  leave out the apricots and use light coconut milk instead.


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