This vegetarian dish is modeled after Indian dal and uses aromatic Thai spices such as fresh ginger, turmeric, red curry paste, and chile to cook the lentils until they are fall-apart tender. Baby spinach added right before serving adds a fresh flavor while browning the sweet potatoes before cooking them with the lentils brings out their sweetness and balances the heat from the chile and curry paste. Serve with toasted flatbread on the side or over steamed white or brown rice.
Here is 2 recipe(s):
Sweet Potato Curry
A quick weeknight meal, sweet potato curry is prepared with coconut milk and red lentils that cook quickly. For a hearty and soothing meal, serve it over cooked quinoa or white rice.
Serving Size: 1 serving
Calories 314 kcal, Carbohydrate 44 g, Protein 14 g, Fat 10 g, Saturated Fat 6 g, Sodium 40 mg, Fiber 17 g, Sugar 5 g, and Unsaturated Fat 4 g are included in the nutrition facts for one serving.
- 1 tablespoon olive oil
- 1 yellow onion (, diced)
- 1 cup dried red lentils
- 1 medium sweet potato (, cut into 1-inch cubes)
- 1/2 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 garlic cloves (, minced)
- 1 inch fresh ginger (, minced)
- fine sea salt
- ground black pepper
- 3 1/2 cups vegetable broth or water
- 1/2 cup coconut milk
- 1/4 cup freshly chopped cilantro
- The onion should be sauteed in a large pot with the olive oil over medium heat for about 5 minutes, or until soft. Stir the additional ingredients—turmeric, curry powder, garlic, and ginger—for one minute, just until fragrant.
- Add the sweet potatoes, lentils, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper along with the broth or water. Boil the liquid, then turn the heat down and cover the pan. Cook for about 15 minutes, or until the sweet potatoes and lentils are both tender.
- Add the coconut milk and cilantro, and taste and adjust the seasoning. If you used broth or water, you may need to add more salt—about a half teaspoon at a time. (When using water, I add a full teaspoon more of salt. (If you want to brighten the flavor, season to taste with a squeeze of lemon or lime juice, and then serve warm over cooked rice or quinoa.
- For up to five days, leftovers can be kept in the refrigerator in an airtight container. When chilled, the sauce will thicken; however, when heated, the sauce will lose some of its thickness.
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.
The ideal bowl of hearty comfort food that is also very nutritious
Serving Size: 1 serving
Nutrition Facts: calories 1500 kcal, servingSize 1 serving
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 1 inch fresh ginger, grated
- 2 sweet potatoes, peeled and cubed
- Thai red curry paste, 3 to 4 tablespoons (adjust to taste)
- 3-4 cups low-sodium vegetable broth (or water)
- 3/4 cup dried red lentils ((can also use green lentils))
- 2 tablespoons fish sauce ((or additional soy sauce) )
- 1 tablespoon low sodium soy sauce
- 1 rounded tablespoon creamy peanut butter ((or other nut butter))
- 1 (14 ounce) can full fat coconut milk
- 2 cups baby spinach
- juice from 1 lime
- 1/3 cup fresh cilantro, chopped (plus more for serving )
- cooked basmati rice (for serving )
- pomegranate arils (for serving (optional))
- 2 tablespoons sesame or extra virgin olive oil
- 1 can chickpeas (drained and patted dry)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon raw sesame seeds
- 1. In a large pot, warm the olive oil over medium heat. Add the shallots to the shimmering oil and cook for three minutes, or until soft. Cook the sweet potatoes and ginger together for about two minutes, or until fragrant. Stir in the curry paste and cook another minute. 2. Lentils, fish sauce, soy sauce, peanut butter, and 3 cups of broth should be added. Over high heat, bring the mixture to a boil. Then, turn the heat down to low. until the sweet potatoes are tender and the lentils are soft, cover and simmer for 15-20 minutes. 3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook the chickpeas for about 5 minutes, stirring occasionally, until they are crispy all over. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. Stir in the coconut milk, spinach, and lime juice after the lentils have finished cooking for 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro. 5. Divide the rice into bowls and then spoon the curry on top to serve. Top with chickpeas, cilantro, and pomegranates. Enjoy!.
- 1. Set Instant pot to sauté. Shallots and olive oil are added; cook for three minutes or until soft. Cook the sweet potatoes and ginger together for about two minutes, or until fragrant. Stir in the curry paste and cook another minute. 2. Lentils, fish sauce, soy sauce, peanut butter, and three cups of broth Cook for ten minutes under high pressure with the cover on. 3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Cook the chickpeas in the 2 tablespoons oil for about 5 minutes, stirring occasionally, or until they are crisp all over. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. After cooking is finished, use the quick release feature to let the steam out. Set the Instant pot to sauté. Cook for five minutes after adding the lime juice, spinach, and coconut milk. Remove from the heat and add the cilantro. 5. Divide the rice into bowls and then spoon the curry on top to serve. Top with chickpeas, cilantro, and pomegranates. Enjoy!.