Spicy Sweet Potato And Lentil Curry Recipes

Steps:

• Put the cooking oil in a pan. Once heated, add the onion, sweet potato, apple, carrot, and garlic. When onions are clear, add lentils and cook for another 3 minutes.
• Add the can of diced tomatoes, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, and pepper.
• Cook for 15 to 20 minutes on medium heat.
• Enjoy!

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.

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.

Steps:

• heat olive oil over medium heat.
• optional- if you want the sweet potato soft, microwave for 2-3 min
• add shallots and cook until soft.
• add ginger and garlic and saute for 1-2 minute.
• add curry powder and mix thoroughly.
• add sweet potatoes, lentils, and broth.
• bring to a boil then simmer at least 45 minute.
• the longer this simmers the better! before serving increase heat to high and stir in the cilantro and lime juice.

Steps:

• Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
• Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
• Ladle stew into bowls; top with toasted tortilla strips.

Steps:

• In a small saucepan, combine lentils and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain., Meanwhile, in a large saucepan, saute onion in oil until tender. Add carrots and garlic; cook 2 minutes longer. Stir in the sweet potatoes, curry, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add the tomatoes, apple and brown sugar; cover and cook 10-15 minutes longer or until apple is tender. Stir in lentils; heat through. Serve with rice.