Vegetarian Sweet Potato & Lentil Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 171.7
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 778.8 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.1 g
- Protein: 6.0 g
View full nutritional breakdown of Vegetarian Sweet Potato & Lentil Curry calories by ingredient
Introduction
I recently discovered the amazing flavors of sweet potato and curry and created this vegetarian version.There is not a lot of protein in this dish, so I would recommend serving with quinoa or another high-protein grain. Enjoy! I recently discovered the amazing flavors of sweet potato and curry and created this vegetarian version.
There is not a lot of protein in this dish, so I would recommend serving with quinoa or another high-protein grain. Enjoy!
Number of Servings: 8
Ingredients
-
2 cup lentils, soaked 3-4 hours/overnight
2 cup sweet potatoes, cubed
1 large onion, chopped
3-4 cloves garlic, minced
4 cups vegetable stock
2 Tbsp curry powder
2 Tbsp ground coriander
1 Tbsp ground cinnamon
1 Tbsp ground cumin
2 Tbsp whole wheat flour
2 Tbsp Brummel & Brown spread (or butter)
2 Tbsp Olive oil (or another veggie oil)
salt & pepper to taste
Tips
If you like it spicy, add some hot sauce like sriacha! :)
Directions
1. Preheat large pot over medium-high heat, adding olive oil and butter (or butter sub). Coat bottom of pot and let mixture warm over heat.
Meanwhile, bring veggie stock to boil over medium heat in a separate pot. Make sure it does not boil over and keep simmering until ready for use.
2. Add onions and saute until transluscent. Add sweet potatoes and stir for several minutes before adding the lentils, garlic, all spices (except for salt), and flour. Stir for 2-3 minutes until spices smell well toasted.
3. Slowly pour veggie stock into mixture and gently combine. Add salt as desired.
4. Bring to a boil and let simmer for 30-40 minutes. Serve and enjoy!
Serving Size: Makes approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HEEEYBOOBOO.
Meanwhile, bring veggie stock to boil over medium heat in a separate pot. Make sure it does not boil over and keep simmering until ready for use.
2. Add onions and saute until transluscent. Add sweet potatoes and stir for several minutes before adding the lentils, garlic, all spices (except for salt), and flour. Stir for 2-3 minutes until spices smell well toasted.
3. Slowly pour veggie stock into mixture and gently combine. Add salt as desired.
4. Bring to a boil and let simmer for 30-40 minutes. Serve and enjoy!
Serving Size: Makes approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user HEEEYBOOBOO.