Chef Tess Ward shares her recipe for the ultimate yoga bowl
This is the sort of restorative dish that your body yearns for after exercise .
It is packed full of natural plant-based protein, including beta-carotine sweet potato and nutty brown rice.
This is pure comfort in a bowl.
Ingredients (serves four):
250g red lentils
2 tablespoons coconut oil
1 onion, finely chopped
4 garlic cloves, peeled and crushed
2.5cm piece of fresh ginger
2 teaspoons cumin seeds
1 tablespoon mild curry powder
1.25 litres vegetable stock
200ml thick coconut milk
250g sweet potato, peeled and cubed
sea salt and freshly ground black pepper
Method:
1 Wash the lentils until the water runs clear, then drain and put in a large pan.
2 Heat the oil in a frying pan over a low heat, add the onion and sweat until soft. Add the garlic, ginger, cumin seeds and curry powder and cook for a couple of minutes to bring out their fragrance.
3 Add the onion and spices to the lentils with a pinch of salt. Cover with the stock and coconut milk. Bring to the boil and skim off any scum that rises to the surface.
4 Turn down the heat and simmer very gently, with the lid ajar, for 25–30 minutes until creamy, stirring occasionally. Add the sweet potato and cook for a further 10–15 minutes, uncovered, until the cubes are soft, but not falling apart. Add a little water if necessary, to achieve your preferred consistency, and season to taste.
5
Serve
with a scoop of
brown rice and a dollop of coconut salsa.
Tess Ward is the author of The Naked Diet. For more information visit tessward.net
