Friday, February 28, 2014

Sweet Potato and Lentil Curry

I actually used chickpeas instead of lentils and really liked this dish. I'm sure the lentils would be great too. Great flavors. It was a little spicy for me, but perfect for Ben. So adjust spices according to your heat tolerance (mine is pretty low).

Sweet Potato Lentil Curry

by fANNEtastic food
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: boil stovetop entree soup/stew gluten-free vegan vegetarian sweet potato
Ingredients (Serves 4)
  • 1 cup dry lentils
  • 1 large sweet potato, cubed
  • 1 (13.5) oz. can coconut milk
  • 2 Tbsp. fresh Thai basil, chopped
  • 1 Tbsp. Sriracha hot chili sauce
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground ginger
  • 1 green pepper, chopped (optional)
  • Salt & pepper to taste
Cook lentils in water according to package instructions.
While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, Sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).
Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
Serve hot, as is or over rice.

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