I don’t know about you but I love a curry. So much so that I cook one at least twice a week! If you are looking for a quick, easy and flavourful meal this recipe won’t disappoint. Perfect for a weekend night, you’ll have it on your plate far quicker than a takeaway. You’ll also benefit from avoiding ingredients that aren’t great for fertility (think trans fats, refined salt and vegetable oil).
This curry is a great inclusion in your fertility diet. Find out why below.
Orange foods and fertility
Sweet potatoes are a good source of beta-carotene. Beta-carotene is an antioxidant that gives orange fruits and vegetables their golden hue.
Beta-carotene and the luteal phase
The corpus luteum is a structure that produces progesterone after ovulation. Corpus luteum is Latin for “yellow body”, so named because it contains the most beta-carotene in the body. Orange foods may therefore support fertility indirectly, by providing beta-carotene.
You can also find beta-carotene in apricots, broccoli, cantaloupe, carrots, orange, red, & yellow peppers, squash and dark green leafy vegetables.
Lemony Sweet Potato & Lentil Curry
- A sharp knife (I love Kin Knives)
- Microplane zester (I use this for finely grating ginger and for zesting the lemon)
- Garlic crusher
- Measuring spoons
- Potato peeler
- Measuring cup
- Salad spinner (I use this to dry the spinach)
- Citrus juicer
- Casserole or large saucepan with a lid
- Wooden spoon
- 1 tbsp coconut oil I used Real Food Source deodorised coconut oil
- 1 brown onion, peeled and diced
- 4 garlic cloves, peeled and crushed
- 5 cm fresh root ginger, peeled and finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp hot chilli powder
- 1 tsp fine sea salt
- ½ tsp black pepper
- 2 medium sweet potatoes, peeled and cut into chunks
- ½ cup dried green lentils, thoroughly washed and drained
- 400 ml vegetable stock I used Steenbergs organic vegetable bouillon
- 400 g chopped tomatoes I used Picard frozen chopped tomato cubes
- 2 cups baby leaf spinach, rinsed and dried
- ½ lemon, zest and juice Choose unwaxed lemons
- 1 small bunch fresh coriander, chopped
- Lemon wedges
- Heat the oil in a large casserole over a medium heat. Once melted add the onion and fry until soft and translucent, about 5 minutes. Add the garlic and ginger and fry until fragrant, about 1 minute. Add the spices, salt and pepper and fry for a further minute.
- Add the sweet potato and lentils and stir to coat in the spices. Add the stock and tomatoes and bring to a boil. Reduce the heat and simmer (lid off) for 25-30 minutes until the potatoes are soft and the lentils are cooked. If you find the curry is getting too thick, cover with a lid.
- Add the spinach and leave to wilt on top of the curry (lid on) for 3 minutes before stirring through, along with the lemon juice, zest and coriander.
- Serve in bowls with an extra lemon wedge.