Lentil and Sweet Potato Curry

Lentil and Sweet Potato Curry

This vitamin A rich dish is great for keeping the skin healthy, fighting infections and eye health, including night vision.

Vitamin A actually covers a group of nutrients, which are broadly split into two categories - retinoids and carotenoids.

This recipe is a great supply of the carotenoids group of nutrients as it is a plant based dish. Retinoids are usually found in meat products, but the body can also cleverly convert some carotenoids into retinoids, although note that its capability of doing so depends on a number of factors, and in some people, this may not be possible at possible at all. If the body is able to effectively convert carotenoids into retinoids however, there may be some advantages to allowing this process to occur naturally rather than always obtaining these nutrients directly from food sources.

This is the perfect provider of carotenoids, especially the most effective type of carotenoid for converting to retinol, beta-carotene. Sweet potatoes in particular are one of the top sources of this particular nutrient, with both spinach and carrots following closely behind.

Acne, cateracts, asthma, various forms of cancer, heart disease, dry eyes, diabetes, ulcers and many more conditions have been linked to vitamin A, with sufficient doses of both types of vitamin A possibly contributing towards prevention or treatment of the conditions.

What's more, this dish is a breeze to make, extrememly budget friendly and delicious to eat. Boost protein and iron by including either chicken or chick peas at a slight extra cost.

  1. Add a little of the vegetable stock to a large deap pan and add the onions. This eliminates the need for oil making the dish even healthier.
  2. When onions turn soft and translucent, after about 5 minutes, add the garlic, chillies and ginger and continue to cook for a further couple of minutes.
  3. Add the sweet potato, followed by the lentils.
  4. Stir in the almonds, sultanas, herbs and spices.
  5. Add the cauliflower and spinach to the pan.
  6. Finally, pour in the chopped tomatoes and remaining stock, and give the mix a stir.
  7. Simmer over a low heat for around 30 minutes, then stir in the yoghurt.
  8. Serve with brown rice and garnish with a sprig of fresh coriander.


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