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 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
EASY LENTIL POTATO CURRY (VEGAN, GLUTEN FREE).
This easy lentil potato curry is a hearty meal that will warm you up on a cold night!
Provided by Kelly Roenicke
Categories Main Dish
Time 45m
Number Of Ingredients 16
Steps:
- Place the chopped onion and the olive oil in a large pot and cook over medium heat.
- While the onion softens, peel and chop the potatoes, then add to the pot.
- Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
- Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
- Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
- Simmer for about 15 minutes.
- Add more salt if desired.
- Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.
Nutrition Facts : Calories 454 kcal, Carbohydrate 45 g, Protein 15 g, Fat 26 g, SaturatedFat 21 g, Sodium 676 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
SWEET POTATO AND LENTIL CURRY WITH RICE
I discovered this many years ago and will even get my husband to eat it, even though there is no meat..........lol
Provided by Trinity_1966
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
- Or until the sweet potato is cooked. Season with salt and black pepper.
- Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.
Nutrition Facts : Calories 512.3, Fat 4.3, SaturatedFat 1, Cholesterol 4.5, Sodium 286.7, Carbohydrate 99.5, Fiber 11.5, Sugar 8.6, Protein 19.5
SWEET POTATO VEGAN THAI CURRY
This recipe comes together in no time, making the perfect vegan and gluten free weeknight meal. It's spicy, hearty, and tastes even better as leftovers!
Provided by Anne
Categories Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cook lentils in water according to package instructions.
- While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).
- Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
- Serve hot, as is or over rice. Enjoy!
INSTANT POT SWEET POTATO LENTIL CURRY
Steps:
- Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
- Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
- When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
- Serve warm with rice, quinoa, naan bread or flatbread.
- Optional add-ons: avocado, sweetcorn, parsley, chili.
Nutrition Facts : Calories 471 kcal, Carbohydrate 44 g, Protein 16 g, Fat 27 g, SaturatedFat 18 g, Fiber 17 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES
These curry spiced red lentils are made with diced sweet potatoes in your Instant Pot. Serve with rice and spinach for a delicious meal!
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown.
- Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
- Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
- Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing".
- Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
- When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 58 g, Protein 16 g, Fat 17 g, SaturatedFat 11 g, Sodium 385 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 4 g
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.
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
SWEET POTATO AND LENTIL CURRY
A warming red curry with a delicious medley of vegetables and nutty lentils.
Provided by Julia Frey / The Veg Connection
Categories Dinner
Time 10m
Number Of Ingredients 10
Steps:
- Add the Thai red curry paste to the heated pan with a couple of tablespoons of coconut milk and stir until the aroma is released. Add in the green lentils together with the vegetable stock and the rest of the coconut milk and bring to a boil, cook for 10 minutes.
- Add the cubed sweet potatoes and simmer for 10 minutes longer, then bring in the baby zucchini, sugar snap peas and spinach, allow to simmer for 5-7 minutes longer. At the very end stir in the brown sugar and the vegetarian fish sauce substitute if using.
Nutrition Facts : Calories 449 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 551 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SWEET POTATO RED LENTIL AND COCONUT CURRY RECIPE
This Sweet Potato Lentil Curry is the perfect one-pot meal when you're after a really healthy yet easy recipe. It combines sweet potatoes and lentils with some delicious curry flavors. This meal is also ready in less than 30 minutes, making it a great option for everyone who's short on time.
Provided by Katie
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat some olive oil in a large saucepan over medium heat.
- Add onion and garlic and fry until translucent.
- In the meantime, give the lentils a good wash (works best in a sieve).
- Add sweet potato cubes, lentils, veggie broth, spices, chopped tomatoes and a pinch of salt.
- Bring to boil, then reduce heat and let simmer with a lid on for about 10-12 minutes.
- Then add coconut milk and let simmer without a lid for another 10 minutes. At that point you could also throw in some extra vegetables like baby spinach leaves, some kale or olives (optional).
- Taste and adjust seasoning.
- Serve with side dish of choice (rice, naan...) and a drizzle of fresh lime juice. I also highly recommend adding some chopped cashews on top.
- Enjoy right away or store it in an airtight container - it will taste just as good the next day! It's also freezer-friendly!
Nutrition Facts : ServingSize 1 ., Calories 430 kcal, Carbohydrate 60 g, Protein 15 g, Fat 15 g, SaturatedFat 2 g, Sodium 70 mg, Fiber 20 g, Sugar 9 g, UnsaturatedFat 13 g
SWEET POTATO, COCONUT & LENTIL CURRY WITH CAULIFLOWER RICE IN THE THERMOMIX
Not the prettiest dish to look at but absolutely delicious to eat and super healthy too. Perfect for the whole family.
Provided by Robyn (Mrs D)
Categories Thermomix
Time 1h15m
Yield 4-6
Number Of Ingredients 14
Steps:
- Chop the onion and garlic together for 5 seconds on speed 6.
- Add the oil and curry powder and saute for 3.5 minutes on 100 degrees, reverse speed soft.
- Add the sweet potatoes, coconut cream and stock paste and cook for 12 minutes at 100 degrees on reverse speed soft.
- Add the lentils, tomatoes and honey and continue to cook as above for a further 15 minutes or until the sweet potatoes are soft.
- Transfer to an oven proof dish and set it aside.
- To make the rice:
- Roughly chop the cauliflower into chunks with a knife, removing the leaves and stalk.
- Place a third of the cauliflower into the thermomix bowl and chop for 5 seconds on speed 5. Tip it into the rice basket.
- Repeat until all the cauliflower looks like rice and is in the basket.
- Add the coconut milk and water to the bowl and insert the basket with the cauliflower.
- Cook on varmoma temperature at speed 4 for 15 minutes.
- Let it drain for a couple of minutes and them serve it up with your delicious curry.
- Top it with some plain yoghurt and chopped parsley.
More about "sweet potato and lentil curry with rice food"
SWEET POTATO AND LENTIL CURRY (VEGAN) - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 3Category Main CourseCuisine IndianTotal Time 30 mins
- Add the cubed sweet potato, lentils and stock and bring to a simmer. Put a lid on the pan, turn down the heat and cook for 20 minutes. Check after 10 minutes and add more boiling water from the kettle if it's looking a bit dry.
SWEET POTATO-AND-RED LENTIL CURRY RECIPE - COOKING LIGHT
From cookinglight.com
Total Time 8 hrs 15 minsCalories 395 per serving
- Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray.
- Let stand, covered, 5 minutes. Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling.
SWEET POTATO CURRY - DETOXINISTA
From detoxinista.com
4.8/5 (62)Calories 314 per servingCategory Main Course
- Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
- Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Serve.
COCONUT SWEET POTATO LENTIL SOUP - VEGAN FOOD & LIVING
From veganfoodandliving.com
Servings 6Estimated Reading Time 2 minsCategory Vegan RecipesTotal Time 35 mins
LENTIL AND POTATO CURRY - RICARDO
From ricardocuisine.com
5/5 (165)Total Time 1 hr 10 minsCategory Main DishesCalories 725 per serving
SWEET POTATO AND LENTIL CURRY WITH BOILED RICE | PARENT CLUB
From parentclub.scot
3.1/5 (47)Category MainServings 4Calories 608 per serving
SWEET POTATO AND LENTIL CURRY - KATE O'RIORDAN NUTRITION
From kateoriordan.com
SWEET POTATO AND LENTIL CURRY WITH ROASTED ... - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Place a large saucepan over medium heat. Add the olive oil and once hot, add the onion, garlic and ginger, then turn the heat to low. Simmer over this low heat until the onion is translucent and soft, then add the curry powder and garam masala. Stir to coat then add the sweet potato pieces and the chilli flakes, if using. Stir to coat then pour over the stock and the tomatoes simmer for 20 minutes or until the sweet potato is just soft.
- Taste and check for seasoning. Add the lentils, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 25 minutes until the lentils are soft but still holding their shape.
- Combine the chickpeas, olive oil and garam masala in a bowl then spread the chickpeas across the tray. Pop in the oven and roast until the chickpeas have dried out and started to harden and crisp at the edges. I have found this time to vary between 8 and 20 minutes – it depends on the brand of chickpeas and the type of oven.
SWEET POTATO AND LENTIL THAI CURRY - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Reviews 4Category Main MealCuisine ThaiTotal Time 25 mins
- Heat a dash of oil in a saucepan, and add the minced garlic and chopped chilli. Cook for a few minutes over a medium heat, until fragrant, then add the diced sweet potato and Thai curry paste. Cook for a few more minutes.
- Next add the red lentils, coconut milk and vegetable stock. Bring to a simmer, and allow to cook for around 20 minutes, until the lentils and sweet potato are soft. You'll need to stir occasionally to stop the lentil curry from sticking.
- To make the toasted cashew nuts, just add some cashews to a dry frying pan, and cook for a few minutes over a medium heat, stirring regularly to prevent burning. Keep an eye on them, as once they start to turn golden, they can burn quickly.
- Serve the lentil Thai curry topped with the toasted cashews and fresh coriander (cilantro). I served mine with rice.
BRAISED SWEET POTATO CHICKEN CURRY WITH COCONUT RICE
From wholeandheavenlyoven.com
5/5 (3)Estimated Reading Time 3 minsServings 6Total Time 1 hr 20 mins
- In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes.
- While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top. Enjoy!
COCONUT SWEET POTATO LENTIL SOUP WITH RICE. - HALF BAKED ...
From halfbakedharvest.com
4.2/5 Total Time 35 minsEstimated Reading Time 6 minsCalories 239 per serving
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. 2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro. 4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
- 1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. 2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
LENTIL CURRY WITH SWEET POTATOES AND CAULIFOWER (HOW TO ...
From carlsbadcravings.com
Reviews 12Servings 6-8Cuisine IndianCategory Main Dish
- Melt butter in oil in a 4.5 Dutch oven (or larger) over medium heat. Add onions and carrots and cook for 6 minutes. Add bell peppers, ginger, garlic and all spices/seasonings (up to tomatoes) and cook for 2 minutes.
- Stir in all remaining ingredients up to "add later.” Cover and bring to a boil. Once boiling, reduce to a gentle simmer over low. Cook, covered, for 15 minutes, stirring halfway through and recovering the pot. After 15 minutes, stir in sweet potatoes, cover and cook for an additional 15 minutes, stirring halfway through.
- Add the cauliflower and simmer, UNCOVERED, for an additional 5-10 minutes, stirring occasionally, OR until the lentils and potatoes are tender and the curry is thick and creamy. If the curry is too thick, add some broth, if the curry is too thin, continue to simmer uncovered until thickened.
- Stir in the cilantro. Taste and season with additional salt, cayenne or sugar to taste (I like 1/4 tsp more salt and 1/2 tsp more sugar). Serve over basmati rice with a dollop of yogurt.
SWEET POTATO LENTIL CURRY - BITES OF BERI
From bitesofberi.com
5/5 (7)Total Time 45 minsCategory Main CourseCalories 549 per serving
- Preheat the oil in a pot over medium heat. Sauté the onion, garlic, ginger, and chile pepper (optional) until the onion turns translucent.
- Add the lentils, sweet potato, and curry sauce ingredients to the pot. Stir everything and bring the curry to a gentle simmer. Cover the pot and let the curry simmer for 25-35 minutes until the lentils are tender.
SWEET POTATO LENTIL CURRY WITH CRISPY SESAME CHICKPEAS ...
From halfbakedharvest.com
4.4/5 (592)Total Time 35 minsServings 6Calories 238 per serving
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro. 5. To
- 1. Set Instant pot to sauté. Add the olive oil and shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 2. Add 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat. 4. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk, spinach, and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomeg
CREAMY SWEET POTATO & RED LENTIL CURRY - SIMPLY QUINOA
From simplyquinoa.com
4.7/5 (42)Total Time 35 minsCategory EntreeCalories 412 per serving
- Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
- Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
- Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
- Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
RED LENTIL CURRY WITH SWEET POTATOES {SLOW COOKER}
From wellplated.com
4.8/5 (51)Calories 354 per servingCategory Main Course
- Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.
- Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.
LENTIL AND SWEET POTATO CURRY RECIPE | MYRECIPES
From myrecipes.com
4.5/5
- In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until onion is limp, about 5 minutes.
- Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes. Add more salt and pepper to taste. Garnish with chopped mint.
SWEET POTATO LENTIL CURRY - VEGAN & GLUTEN-FREE - CRUMBS ...
From crumbsandcaramel.com
5/5 (9)Total Time 25 minsCategory DinnerCalories 475 per serving
- Heat the oil in a large pot over medium heat. Cook the onion until softened, 2-3minutes. Add in the ginger, garlic, curry paste and tahini, stirring to coat the onions and cooking for a minute.
- Stir in the broth and lentils. Bring the soup to a gentle simmer uncovered, stirring occasionally until the lentils are tender about 15 minutes. If using red split lentils, add the sweet potatoes now with the lentils, otherwise give the lentils a head start so your sweet potatoes don't overcook.
- After the 15 minutes, stir in the sweet potatoes (if not using red lentils), coconut milk and soy sauce, simmering for another 20 minutes or until the lentils and sweet potatoes are tender.
- Stir in the spinach and lime juice. Serve over hot rice or rice noodles, if desired. Garnish with cilantro, toasted sesame seeds and lime wedges if desired.
CREAMY THAI SWEET POTATO CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (81)Calories 286 per servingCategory Dinner
- Start your rice, if you’re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro.
- Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.
- Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.
- Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.
SLOW COOKER SWEET POTATO AND LENTIL TIKKA MASALA (VEGAN ...
From dishingouthealth.com
4.8/5 (9)Category Entree, VegetarianCuisine IndianTotal Time 8 hrs 15 mins
- Place all ingredients (excluding coconut milk, rice, and garnishes) in a 5- to 6-quart slow cooker coated with cooking spray; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.
SWEET POTATO LENTIL CURRY RECIPE WITH COCONUT AND SPINACH
From sweetcayenne.com
5/5 (5)Total Time 50 minsCategory Main Course, SoupCalories 478 per serving
- Set the Instant Pot to "Saute" mode for 10 minutes. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes. Press "Cancel" to stop the saute function.
- In a 6-quart slow cooker, whisk together the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, salt, 4 cups of stock, and the maple syrup. Once combined, stir in the sweet potatoes and lentils. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the lentils and sweet potatoes are tender.
- Set a large heavy-bottomed soup pot or Dutch oven (at least 5 quart) over medium low heat. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes
- Spoon the lentil curry over rice or vegetable rice of choice. Top with suggested toppings as desired.Store leftover curry separately from rice and toppings in the refrigerator for up to 7 days. If making this ahead for meal prep, omit adding the baby spinach with the coconut milk and just add a handful or two as you heat each serving of lentils.
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