Sweet Potato Lentil Coconut Curry Recipes

LENTIL SWEET POTATO COCONUT CURRY

Lentil Sweet Potato Coconut Curry image

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

Ingredients

20 g oil (or butter)
4 garlic cloves, minced
75 g fresh ginger, minced
150 g white onions, diced
2 red chilies, seeded and chopped finely
1/4 cup curry powder (I use Schwartz)
1 teaspoon salt (or to taste)
350 g red lentils (dry, rinsed)
700 g sweet potatoes, peeled and diced
200 g courgettes, chopped
1 cup coconut cream

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.

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES

Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

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