I just whipped this up for lunch today with the few bits of food I had left over from last weeks shop and thought I would share it as it was so scrumptious! I find that when I’m limited on ingredients I’m obliged to get creative and most of the time surprise myself. This is essentially a vegan recipe but I had it with a bit of natural set yoghurt and dried mint.
Sweet potatoes have so many benefits, so here are just a few, they are rich in magnesium, iron, and Vitamin D, so your energy levels will increase and you are less likely to get stressed out! Red peppers are a great source of antioxidants, and Vitamin C which aids with the absorption of iron so the two ingredients work harmoniously well together.
Ingredients (serves 2)
1 1/2 teaspoons coconut oil
2 cloves garlic (minced)
1/2 large sweet potato (thin slices)
1/2 red pepper (cubes)
2 teaspoons curry powder
1 teaspoon cumin powder
1 teaspoon ginger powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 tablespoon brown rice vinegar
1 cup tomato passata
1 cup boiling water
1 cup yellow split peas
sea salt and black pepper to taste
Heat up the coconut oil in a wok on low heat.
Place the minced garlic in the pan and let cook for a minute, then add the sweet potato.
Once the sweet potato is coated with the garlicky oil add the cubed red pepper and let it cook.
Add the curry powder, cumin, and ginger powder and stir everything together and cook for 2 minutes.
Then add half of the boiling water to the wok, and all the tomato passata, then the rest of the water.
Now add the chilli and turmeric powder, brown rice vinegar, salt and pepper and stir it up (little darling….)
Add the split peas, turn the heat up to medium and bring the broth to a boil. Then reduce the heat and leave to simmer (uncovered) for about 20 mins, stirring occasionally.
When the 20 mins is up, cook for a further 5 minutes with a lid on, then turn off the heat and let it sit for a couple of minutes.
And finally, serve with freshly cracked black pepper, chives.