Curried Sweet Potato Lentil And Chicken Soup Food

CURRIED SWEET POTATO, LENTIL AND CHICKEN SOUP

Steps:

• In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
• Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

CURRIED CHICKEN AND SWEET POTATOES

Steps:

• Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

LENTIL & SWEET POTATO CURRY

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.

LENTIL SWEET POTATO CURRY

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.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

THAI CHICKEN AND SWEET POTATO SOUP

Steps:

• Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
• Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
• Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

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.

SWEET POTATO & LENTIL SOUP

Steps:

• Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
• Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Steps:

• Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
• Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
• Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.