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 SWEET POTATO CURRY
This is one of those suppers you can start when you get home, then relax while it cooks. (Or help the kids with homework or hop on the stair-stepper.) Apple and brown sugar help sweeten this delicious meatless meal. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 333 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 63g carbohydrate (13g sugars, Fiber 15g fiber), Protein 13g protein.
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.
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
LENTIL AND SWEET POTATO CURRY HAND PIES
I love Jamaican curry patties, a kind of hand pie made with a curried dough that is stuffed with meat or vegetables. This easy inspired version is made with store-bought phyllo; I've used lentils and sweet potatoes for the stuffing, but you really could use any cooked filling you like-it's even a great way to use up leftovers!
Provided by Carla Hall
Categories appetizer
Time 1h5m
Yield Makes up to 36 pies
Number Of Ingredients 19
Steps:
- For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
- Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
- For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mix the oil and curry powder in a small bowl.
- Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
- Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
- Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
- Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.
SWEET POTATO LENTIL CURRY RECIPE BY TASTY
Here's what you need: cooking oil, onion, sweet potato, apple, carrot, garlic, lentils, tomato, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, pepper
Provided by Lisa Bucher
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 908 calories, Carbohydrate 94 grams, Fat 50 grams, Fiber 11 grams, Protein 14 grams, Sugar 23 grams
VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES
A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.
Provided by VegHead
Categories Vegetarian Curry
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
- Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
- Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
- Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.
Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g
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