Updated: Feb 10
During these crazy times yummy comfort food is more important than ever. Don't you agree? Below is a recipe that I enjoy very much, so I thought I would share it with you.
True confessions: I did not make-up this recipe. Rather I tweaked and adapted someone else's. I find this super easy to make and yummy to eat. It is a mild curry but if you like something hotter you could modify your spices. I also like to add a bit more sweet potatoes and onion as well to make a more chunky dish. The joy of this kind of curry recipe is that modifications are so easy to do. Enjoy
Red Lentil Sweet Potato Curry Ingredients
½ cup Red Lentils
1 medium or 2 small Sweet Potato
2 – 3 cloves Garlic
¾ cup Basmati Rice
1 tbsp Indian Spice Blend (recipe below)
2 large Roma Tomatoes
1 Tbsp. Ginger grated
1 Tbsp Cilantro- chopped
½ cup Onion - chopped
1 tbsp. Vegetable Broth Concentrate
Small can Coconut Milk
1 cup Baby Spinach
2.5 tbsp Oil
¼ tsp Salt and Pepper
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then finely grate 1 tbsp ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Using a strainer, rinse lentils.
Peel & cut sweet potatoes into 1/2-inch pieces. Toss with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 18-20 min. (watch carefully to not over cook them)
While sweet potatoes cook, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil then onions and tomatoes. Cook, stirring occasionally, until tender, 4-5 min. Add garlic, remaining ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.
Add broth concentrate, coconut milk, lentils and 1 1/2 cups water to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.
When sweet potatoes are done, stir sweet potatoes and spinach into lentil curry. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle over remaining cilantro.
Mild North Indian Spice Mix Per 2 servings:
1/2 tsp Garam Masala
1/4 tsp Curry Powder
1/4 tsp Ginger Powder
1/4 tsp Chilli Powder
1/4 tsp Cumin
1/8 tsp Sugar
1 Small bay leaf crushed
Give it a try and let me know what you think! Best, Laura P.S. Registration is now open for my 10-hour certification course : Learn to Teach Simple Meditations to Young Children. Course begins later this month. Click on the photo below to read all the details.
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