LENTIL SWEET POTATO COCONUT CURRY
This is my own recipe combining several of my favourite ingredients. This can be altered in a variety of ways, including adding different vegetables such as cauliflower or white potato, adding grilled chicken, paneer or a tin or two of chickpeas. This makes a substantial batch, which I usually portion out and freeze.
Provided by Glitterhoof
Categories Curries
Time 30m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan over medium high heat.
- Sauté the onions, garlic and ginger until onions are tender, but not browned.
- Add the curry powder and stir through.
- Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
- Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
- Add coconut milk and simmer for a few minutes.
- Serve over rice, with naan or just enjoy on its own.
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
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
CHICKEN, SWEET POTATO & COCONUT CURRY
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
Provided by Lesley Waters
Categories Dinner, Main course
Time 35m
Yield Serves 2 adults and 2 children
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium
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