Lentil Curry with Japanese Knotweed and Sweet Potatoes

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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.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

Rating:

Tags : Curry Wild Food Vegetarian Recipes Vegetable Recipes Baking Recipes Fusion Recipes Fusion Recipes

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.