Lentil and Sweet Potato Curry
One of my new all-time favourites – a recipe adapted from Women’s Fitness Mag’s 5:2 Diet and Workout Plan Booklet that they published at the start of this year. Perfect simple comfort food.
Makes two portions.
– 1 sweet potato
– half a tin of canned lentils (much lower in FODMAPs due to the canning process than fresh lentils)
– 1 zucchini
– 1/2 red pepper
– 1 tsp cumin
– 1 tsp coriander
– salt and pepper to season
Peel and chop sweet potato and cook until tender. Drain most of the water and add the lentils, with the zucchini and pepper and cook on medium heat until all veggies are soft. Stir in spices and salt and pepper and simmer for a further few minutes.
Serve with spinach, greens or a poached egg!