Veggie Curry With Lentil Sprout Mix and Garlic & Chilli Salad Topper



  • 1 tablespoon of vegetable oil
  • 2 Red onions, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • 2cm of fresh ginger, finely grated
  • 3 tablespoons of medium curry powder
  • 2 sweet potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of coconut milk
  • 1 courgette, chopped
  • 100g green beans, halved
  • ½ cauliflower broken into florets
  • 1 red pepper, chopped
  • 1 pack of Good4U Sprouted Lentil Sprout Mix
  • Salt and freshly ground black pepper


To Serve:



Heat the oil in a large saucepan and fry the onion, garlic and ginger for 2 minutes. Tumble in the sweet potato and carrot and fry for another 3 minutes. Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk. Add in the rest of the vegetables, bring to the boil then reduce to a simmer. Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy. Just before serving, stir in ½ pack of the Lentil Sprout Mix and heat through. Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.