Sweetpotatoandlentilcurrywithrice Food

LENTIL SWEET POTATO CURRY

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.

SWEET POTATO AND LENTIL CURRY WITH RICE

Steps:

• Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
• Or until the sweet potato is cooked. Season with salt and black pepper.
• Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

SPICY SWEET POTATO AND LENTIL CURRY

Steps:

• Sauté the onion, garlic, and peppers over medium high heat until the onion is golden.
• Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
• Turn down the heat, add the lentils and 2 cups water.
• Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
• Add the spinach and peas, cook until hot.
• Serve with warm bread.

SWEET POTATO & LENTIL COCONUT CURRY

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.

SWEET POTATO CURRY

Steps:

• Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
• Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20-25 minutes.
• Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15-20 minutes.
• Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
• Do Ahead
• Curry can be made 2 days ahead. Let cool; cover and chill.

SWEET POTATO LENTIL CURRY RECIPE BY TASTY

Steps:

• Put the cooking oil in a pan. Once heated, add the onion, sweet potato, apple, carrot, and garlic. When onions are clear, add lentils and cook for another 3 minutes.
• Add the can of diced tomatoes, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, and pepper.
• Cook for 15 to 20 minutes on medium heat.
• Enjoy!