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
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
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