| 13 | 45 | 285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 2 tsp | Curry powder |
| 3 tbsp | Extra virgin olive oil |
| 2 medium | White onion (chopped) |
| 1 medium | Apple (peeled, cored and chopped) |
| 3 clove(s) | Garlic (crushed) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1 piece, 1-inch | Ginger root |
| 4 medium potato(es) | Sweet potato (diced) |
| 426 gm | Vegetable stock/broth |
| 284 gm | Lentils, canned |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 whole lime(s) | Lime peel (zest) |
Put the curry powder into a large saucepan, then toast over a medium heat for 2 minutes. Add the olive oil, stirring as the spice sizzles in the pan. Add the onions, apple, garlic, cilantro and ginger, season, then cook for 5 minutes, stirring occasionally.
Add sweet potatoes to the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 minutes. Blend until smooth using a stick blender. Or, transfer to a blender in batches to make creamier texture. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped cilantro and lime zest.
| Fruit | 0.3 |
| Meat Alternative | 0.5 |
| Vegetables | 1.5 |
