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Method:

  • Onion 135 g
  • Ginger 10 g
  • Sunflower oil 80 ml
  • Robertsons Ground Cumin 4 g
  • Sweet potato 315 g
  • Butternut 315 g
  • Coconut milk 800 ml
  • Coriander 10 g
  • Kale 150 g
  • Lentils 240 g
  1. Preparation:

    • Dice the onion. Crush the ginger.
    • Peel and cube the sweet potato and butternut.
    • Roughly chop the coriander and kale.
  2. Method:

    • In a large saucepan, fry the onion in the oil until soft. Add the Robertsons Ground Cumin, ginger and Robertsons Indian Spicy Lentil Dhal. Cook for 1 to 2 min (be careful not to burn the spices).
    • Add the Knorr Professional Tomato Pronto and leave to simmer for 5 min. Add the coconut milk, sweet potato and butternut. Cover and leave to simmer for 20 min or until vegetables are cooked.
    • Cook the lentils. Add the lentils and kale. Season to taste, and leave to simmer for 5 min.
  3. Chef's Tip:

    • Cubed chicken breast or sliced beef sausages or chorizo can be added as a protein to the dish.