Red Lentil and Sweet Potato Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 135.7
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 31.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.6 g
- Protein: 5.4 g
View full nutritional breakdown of Red Lentil and Sweet Potato Curry calories by ingredient
Number of Servings: 6
Ingredients
-
2 tbsp vegetable oil
1 medium onion, chopped
coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece of fresh ginger, peeled and chopped
1 large or 2 small cloves of garlic, chopped
1 tbsp curry powder
1 bay leaf
1.5 cups red lentils
Directions
Bring 3.5 cups of water to a boil.
In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and saute, stirring occasionally, until the onion softens, about 3 to 4 minutes.
Add the sweet potato, ginger, garlic, curry powder, and bay leaf and saute 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, 18-20 minutes. Season with salt.
While the potatoes and lentils are cooking, wrap a stack of pitas or naan bread in a slightly damp cotton towel, and place in a warm oven for 10-15 minutes. (bread not included in nutritional information).
Serve over jasmine rice (not included in recipe nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDICZERKES.
In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and saute, stirring occasionally, until the onion softens, about 3 to 4 minutes.
Add the sweet potato, ginger, garlic, curry powder, and bay leaf and saute 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, 18-20 minutes. Season with salt.
While the potatoes and lentils are cooking, wrap a stack of pitas or naan bread in a slightly damp cotton towel, and place in a warm oven for 10-15 minutes. (bread not included in nutritional information).
Serve over jasmine rice (not included in recipe nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDICZERKES.