Barn recipe: sweet potato, lentil and vegetable curry

This recipe is a new favourite of Barn Manager Tasha Bassingthwaighte, and was given to The Barn by a participant staying on retreat.

"I've eaten a lot of curries here and before I came here, but this one is very different," said Tasha. "It's sweet, a little bit spicey and quite hearty".

It's so good that it will be going into a new-look Barn cookbook coming out later this year (the other ones are nearly sold out!)

Ingredients

• 1 large onion
• 1 large apple
• Olive oil
• 75ml to 1 litre of water
• 55g red lentils
• 60 ml coconut milk
• 2 tbsp raisins
• 1 tbsp tomato puree
• 1 tsp curry powder
• ¼ tsp turmeric powder
• ¼ tsp cumin
• ¼ tsp coriander powder
• ¼ tsp chili powder
• ¼ cup ground almonds
• 1 clove garlic
• 1 small sweet potato, cubed
• 1 cup seasonal vegetables of your choice, diced

Method

• Dice the onion, finely chop garlic and grate apple
• Sweat the onion in plenty of oil for at least ten minutes, until onion softens and starts to brown. Keep heat low.
• Add grated apple, ground spices and garlic and cook for a few more minutes
• Add all remaining ingredients except for the sweet potato and vegetables, bring to a boil and simmer covered, for at least one hour.  It should become a thick sauce. Add water if needed.
• Use hand blender to create a smooth sauce. Thicken using a tablespoon of flour mixed with water if needed.
• Put back on heat and add sweet potato and vegetables. Bring to a boil and simmer until vegetables are tender.
• Serve with rice or another grain alternative of your choice.

This recipe appears in The Barn cookbook - available for sale in The Barn and online here