Lentil Curry with Japanese Knotweed and Sweet Potatoes
Lentil Curry with Japanese Knotweed and Sweet Potatoes is a traditional Fusion recipe for a classic curry of lentils and sweet potatoes with japanese knotweed shoots in a honey-sweetened curry sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Lentil Curry with Japanese Knotweed and Sweet Potatoes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Japanese knotweed is an invasive and pernicious weed that's virtually impossible to get rid of. As a result it's a delight to be able to eat the stuff and I'm always on the lookout for new recipes incorporating this wild ingredient. Often I adopt rhubarb-based recipes, as here.
Ingredients:
150g dry red lentils
1 large sweet potato, peeled and sliced
1 tbsp ghee
180g young Japanese knotweed shoots, diced
1 tbsp honey
1 tbsp curry powder
1 tsp ginger, grated
1 tbsp hot red chilli powder
salt and freshly-ground black pepper, to taste
45g freshly-grated coconut
Method:
Wash the lentils thoroughly then add to a pan. Add water to cover then bring to a boil and reduce to a simmer. Stir-in the sweet potatoes then cover with a tight-fitting lid and simmer until soft (about 50 minutes) — check the water levels and top-up as needed.
At this stage remove the lentil and sweet potato mix from the heat, drain and set aside. Meanwhile, add the ghee to a pan and once hot stir-in the Japanese knotweed. Stir-fry for 1 minute then reduce the heat and continue cooking for about 15 minutes, or until tender. Stir-in the honey and spices and cook for 1 minute more. Mash together the lentils and sweet potatoes with a fork then stir into the rhubarb mix.
Turn the mixture into an oven-proof dish and transfer to an oven pre-heated to 200°C. Bake for about 20 minutes, or until lightly browned on top and hot through. Garnish with the grated coconut and serve.
Click on the image, above to submit to Pinterest.