red lentil and sweet potato curry
- Number of Servings: 8
Ingredients
1 tbsp vegetable oil1 large onion, choppedCoarse sea salt or kosher salt2 medium sweet potatoes, peeled and cut into 1 inch chunks1 (1 inch) piece fresh ginger, peeled and chopped1 large or 2 small garlic cloves, chopped1 tbsp curry powder1 bay leaf1 ½ cups red lentils3.25 c boiling water.25 c coconut milk(the coconut milk is optional--just use 3.5 c water if you care to omit--but it does add a lovely lusciousness and flavor.)
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLTHOSEBIRDS.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLTHOSEBIRDS.
Nutritional Info Amount Per Serving
- Calories: 142.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 8.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.8 g
- Protein: 4.5 g
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