RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
LENTIL SWEET POTATO COCONUT CURRY
This is my own recipe combining several of my favourite ingredients. This can be altered in a variety of ways, including adding different vegetables such as cauliflower or white potato, adding grilled chicken, paneer or a tin or two of chickpeas. This makes a substantial batch, which I usually portion out and freeze.
Provided by Glitterhoof
Categories Curries
Time 30m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan over medium high heat.
- Sauté the onions, garlic and ginger until onions are tender, but not browned.
- Add the curry powder and stir through.
- Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
- Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
- Add coconut milk and simmer for a few minutes.
- Serve over rice, with naan or just enjoy on its own.
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
LENTIL CURRY
My mother passed this recipe on to me. Really healthy and very satisfying. Also freezes really well.
Provided by Andrea-Oz
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lentils in strainer and sort through, removing debris.
- Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
- Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
- Add curry powder and mix to bring out its flavour.
- Add rinsed and drained lentils, broth and tomatoes.
- Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
- Add cilantro and season with salt and pepper to taste.
- Serve over rice / toast / etc.
- Notes:.
- I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
- I play fast and loose with the quantities - very forgiving recipe.
- Servings are a guess, I tend to make lots and use up all the vegies I can find.
Nutrition Facts : Calories 118.8, Fat 0.7, SaturatedFat 0.1, Sodium 52, Carbohydrate 23.6, Fiber 8.1, Sugar 7.8, Protein 6.9
SWEET POTATO & LENTIL COCONUT CURRY
Perfect Autum lentil Curry with a fragrant Homemade paste, Fresh tomatoes and soft sweet Potato to keep you warm. Pair with some Turmeric and Coconut Rice and a dash of Coriander
Provided by Laura Locke
Time 45m
Yield Serves 4
Number Of Ingredients 53
Steps:
- Put all the Ingredients listed in the Curry Paste into a small blender and wizz for a few seconds until you have a nice smooth paste. Add a tbsp of nut oil/cooking oil in a large Saucepan. Add the chopped red onion into a large saucepan and cook on moderate heat for 5 minutes until soft. Add the Curry paste mixture into the pan and cook for a few minutes until fragrant.
- Add the sweet potatoes, lentils and chickpeas to the pan and stir until the paste has evenly covered them. Cook these for a couple of minutes and then add the chopped tomatoes and remaining Coconut milk. I usally add half a cup of water also. Put in the remaining fresh tomatoes, Cinammon sticks, salt and sugar. If you want an extra kick add 2 more chilies. Give the mixture a good stir and simmer for about 20-25 minutes until lentils and potatoes are soft. Stirring every 15 minutes or so.
- Meanwhile bring a saucepan of water to the boil and add the Basmati Rice. I usually sit it in water first to get rid of the starch. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. Add the Turmeric to the water for a bit of taste and colour. Let simmer for 10 minutes and drain. Add the desicated coconut and stir.
- To serve add some fresh Coriander on top and for an added garnish you could mix some chopped cucumber with Yoghurt and season with salt and Pepper. Or substitute the rice for a warm Naan Bread.
SPICY SWEET POTATO AND LENTIL CURRY
Make and share this Spicy Sweet Potato and Lentil Curry recipe from Food.com.
Provided by manicbovine
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sauté the onion, garlic, and peppers over medium high heat until the onion is golden.
- Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
- Turn down the heat, add the lentils and 2 cups water.
- Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
- Add the spinach and peas, cook until hot.
- Serve with warm bread.
Nutrition Facts : Calories 247.1, Fat 2.4, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 49.1, Fiber 11.7, Sugar 10.4, Protein 12
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