This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!

Serves 3

Ingredients

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

1inch               Fresh Root Ginger

80g                  Mushrooms

1tsp                 Mustard Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

½ tsp               Cayenne Pepper

½ can              Coconut Milk

1000ml            Filtered Water

125g                Red Lentils

100g                Green Beans

200g                Jerusalem Artichoke

1                      Large Carrot

1                      Small Sweet Potato

75g                  Basmati Rice (per portion)

Method

Preheat the oven to 200C.

Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.

While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.

Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.

When the root vegetables are cooked, chop them into cubes and add to the pan.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.

Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!