Pumpkin, Sardines and Sweet Potato Curry

Today we thought we would make it special with this recipe for a delicious family meal - Serves 6.

Pumpkin, Sardines and Sweet Potato Curry Recipe

Ingredients:

For Lentil Rice:

➠125 ml (½ cup) brown rice
➠125 ml (½ cup) brown lentils
➠500 ml (2 cup) water

For Curry:

➠425 grams sardines.
➠Chili sauce (optional).
➠Canola oil for frying
➠2 onions, finely chopped
➠15 ml or 1 tbsp. chopped garlic
➠5 ml or 1 tsp. curry powder
➠2 small sweet potatoes, washed and cut into small chunks
➠400 g pumpkin, peeled and cut into small chunks
➠410 g can chopped tomatoes
➠Black pepper
➠1 bunch fresh coriander

Method:

Lentil Rice:

Place the rice, lentils and water in a medium-sized pot, cover and bring to the boil. Reduce heat and simmer for about 20 minutes until the rice and lentils are cooked and the water has been absorbed.

Stir occasionally.

Curry:

Tip the sardines into a bowl. Break the fish into large chunks in the sauce with a fork.

Heat a few drops of oil in a non-stick pan and fry the onions and garlic until soft. Stir in the curry powder. Add the sweet potato, pumpkin and tomatoes, and season with pepper. Cover and cook gently for about 20 minutes until the vegetables are soft. Stir in the sardines and heat through.

Set aside some of the coriander leaves for garnishing. Chop the rest and mix into the curry.

Transfer the lentil rice and curry into a serving dish and garnish with the reserved coriander leaves.

Serve - Enjoy!