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
SWEET POTATO & LENTIL COCONUT CURRY
Perfect Autum lentil Curry with a fragrant Homemade paste, Fresh tomatoes and soft sweet Potato to keep you warm. Pair with some Turmeric and Coconut Rice and a dash of Coriander
Provided by Laura Locke
Time 45m
Yield Serves 4
Number Of Ingredients 53
Steps:
- Put all the Ingredients listed in the Curry Paste into a small blender and wizz for a few seconds until you have a nice smooth paste. Add a tbsp of nut oil/cooking oil in a large Saucepan. Add the chopped red onion into a large saucepan and cook on moderate heat for 5 minutes until soft. Add the Curry paste mixture into the pan and cook for a few minutes until fragrant.
- Add the sweet potatoes, lentils and chickpeas to the pan and stir until the paste has evenly covered them. Cook these for a couple of minutes and then add the chopped tomatoes and remaining Coconut milk. I usally add half a cup of water also. Put in the remaining fresh tomatoes, Cinammon sticks, salt and sugar. If you want an extra kick add 2 more chilies. Give the mixture a good stir and simmer for about 20-25 minutes until lentils and potatoes are soft. Stirring every 15 minutes or so.
- Meanwhile bring a saucepan of water to the boil and add the Basmati Rice. I usually sit it in water first to get rid of the starch. For 3 - 4 people I would recommend 2/3 of a standard packet of Basmati Rice. Add the Turmeric to the water for a bit of taste and colour. Let simmer for 10 minutes and drain. Add the desicated coconut and stir.
- To serve add some fresh Coriander on top and for an added garnish you could mix some chopped cucumber with Yoghurt and season with salt and Pepper. Or substitute the rice for a warm Naan Bread.
RED LENTIL AND POTATO CURRY
A tasty vegetarian curry that only gets better -- so if you have made too much save it for a day or two!
Provided by vtgirlindublin
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large sauce pan or large skillet.
- 2. Cook the onion until edges begin to turn brown.
- 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
- 4. Add the diced potatoes, stir once or twice to coat with flavour.
- 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
- 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
- 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
- 8. Garnish with fresh coriander leaves.
- 9. Serve with rice and naan bread.
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.
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.
RED LENTIL AND SWEET POTATO STEW
This is a hearty Indian-style stew without meat but chock full of protein.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
- Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.
Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g
CURRIED RED LENTIL SWEET POTATO SOUP
This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.
Provided by GoodNurture
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
- Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
- Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
- Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
- Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.
Nutrition Facts : Calories 418.7, Fat 15.5, SaturatedFat 2.2, Sodium 324.8, Carbohydrate 53.7, Fiber 9.7, Sugar 2.6, Protein 19.2
More about "sweet potato red lentil curry food"
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.
RED LENTIL CURRY WITH SWEET POTATOES {SLOW COOKER}
From wellplated.com
4.8/5 (52)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.
SWEET RED LENTIL CURRY - FOOD REVOLUTION NETWORK
From foodrevolution.org
Servings 4Estimated Reading Time 2 minsCategory MainsTotal Time 35 mins
COCONUT CURRY POTATO SOUP : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SWEET POTATO RED LENTIL AND COCONUT CURRY RECIPE ...
From wholefoodsoulfoodkitchen.com
RED LENTIL SWEET POTATO CURRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGAN THAI CURRY WITH SWEET POTATOES - FANNETASTIC FOOD
From fannetasticfood.com
SWEET POTATO AND LENTIL CURRY (VEGAN) - EFFORTLESS FOODIE
From effortlessfoodie.com
CHICKEN, RED LENTIL AND SWEET POTATO CURRY - SUPERVALU
From supervalu.ie
VEGAN RED LENTIL SWEET POTATO CURRY - VEGAN RICHA
From veganricha.com
SWEET POTATO, RED LENTIL AND COCONUT CURRY RECIPE BRITAIN ...
From thehappyfoodie.co.uk
SWEET POTATO LENTIL CURRY WITH CRISPY SESAME CHICKPEAS ...
From halfbakedharvest.com
LENTIL AND SWEET POTATO CURRY RECIPE | MYRECIPES
From myrecipes.com
SWEET POTATO CURRY - DETOXINISTA
From detoxinista.com
SWEET POTATO RED LENTIL CURRY {INSTANT POT OPTION} - BLACK ...
From blackveganstoday.com
CURRY SWEET POTATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED SWEET POTATO, LEEK & RED LENTIL WITH YELLOW CURRY SOUP
From justeatrealfood.ca
SWEET POTATO, RED LENTIL & COCONUT CURRY – BIT OF THE GOOD ...
From bitofthegoodstuff.com
THAI RED CURRY SWEET POTATO AND LENTIL SOUP - FROM A CHEF ...
From fromachefskitchen.com
LENTIL & SWEET POTATO CURRY | RECIPE | BBC GOOD FOOD ...
From pinterest.ca
SWEET POTATO, PEANUT AND RED LENTIL CURRY | THE HEALTHY …
From thehealthyhunterblog.com
SWEET POTATO AND LENTIL CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO-AND-RED LENTIL CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
10 SWEET POTATO &RED LENTIL CURRY IDEAS | LENTIL CURRY ...
From pinterest.ca
SWEET POTATO & LENTIL RED CURRY : VEGANUK
From reddit.com
SWEET POTATO, CHICKPEA AND LENTIL CURRY - LORI MOORE ...
From lorimoore.ca
CHILLI, COCONUT SWEET POTATO & RED LENTIL SOUP | DONAL ...
From donalskehan.com
RED LENTIL SWEET POTATO CURRY - ALL INFORMATION ABOUT ...
From therecipes.info
INDIAN SWEET POTATO AND RED LENTIL CURRY RECIPE - WAITROSE
From waitrose.com
SWEET POTATO LENTILS CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET POTATO AND LENTIL CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SWEET POTATO AND LENTIL CURRY WITH ROASTED ... - GOOD FOOD
From goodfood.com.au
SWEET POTATO AND RED LENTIL CURRY - LAZY CAT KITCHEN
From lazycatkitchen.com
CREAMY SWEET POTATO & RED LENTIL CURRY - SIMPLY QUINOA
From simplyquinoa.com
SLOW-COOKER SWEET POTATO, LENTIL AND COCONUT CURRY - THE ...
From theslimmingfoodie.com
RED CURRY LENTILS WITH SWEET POTATOES & SPINACH - GOOD ...
From goodfoodstl.com
SWEET POTATO RED LENTIL CURRY - PLAIN.RECIPES
From plain.recipes
SWEET POTATO, TOMATO & RED LENTIL CURRY - WAITROSE
From waitrose.com
INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES - COZY ...
From cozypeachkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love