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

Instructions

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.

Aji de Gallina: Traditional Peruvian Cuisine

PREP 

1 whole chicken, cooked with salt to taste

• SHRED and reserve broth (about 6 cups)
• Use the rest of the chicken broth to cook potatoes

18 slices (small loaf) of white bread

• Soak shredded bread in 1 cup of milk for at least 15 minutes (won’t hurt to soak longer)
• Add enough water to cover well and blend till smooth

10 red or golden red potatoes. Cooked whole

INGREDIENTS

• 1 large onion finely chopped
• 4 cloves of Garlic (pressed)
• ½ cup of parmesan cheese
• ¼ cup of vegetable oil
• 1 tsp. Turmeric
• 2 tsp. of Salt (or to taste)
• 1/4 tsp. Pepper
• 1/4 tsp. Cumin

PREPARATION

1. In a large pan heat oil and sauté onions for about 1 minute (med-high heat)
2. Add garlic and spices (turmeric, salt, pepper, and cumin) cook till onion is translucent (about 5 minutes).
3. Add shredded chicken and stir to coat chicken well and then add enough broth to cover the chicken; bring to a boil.
4. Add bread mixture and bring to a boil again.
5. Reduce heat (med-low) and stir constantly (it will stick if not stirred). Cook for 20 min. adding more broth as needed. Consistency should be thick, but loose.
6. Add parmesan cheese and cook 5 more minutes.

TIP: If you run out of broth and the mixture is too thick, heat some milk and add as needed. 

Serve over sliced potatoes or white rice (or in the Peruvian tradition, both). Garnish with a slice of boiled egg and an olive.

Curry Vegetables in Crock Pot

Erin made this and it was very yummy. She served it over rice. You can vary the vegetables to whatever you have on hand.
Ingredients
3 lbs (1½kg)	chopped fresh vegetables (see note below)
½ cup	frozen peas
1	clove garlic
13oz (400g)	diced canned tomatoes
1½ cup	vegetable stock
15oz (470g)	can chickpeas, drained and rinsed
2 tbsp	curry powder (this makes it medium - use more or less to your liking)
1 tsp	ground coriander (cilantro) seeds
1 cup	coconut milk
Method
1.	Put all the vegetables, tomato, garlic, and chickpeas into the crock pot.
2.	Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot.
3.	Give it a quick stir to combine.
4.	Cover and cook for 10-11 hours on Low.
Notes
Serves 4-6 For vegetables we used - 3 carrots ½ bell pepper (capsicum) 2 zucchini (courgette) 3 potatoes green beans

Coconut Curry

Ingredients
4-6 c. cooked Jasmine Rice (Add a pinch of saffron to the water for extra flavor and color)
2 Tomatoes, chopped
1 English Cucumber, chopped
2 Lemons, sliced
2 c. Plain Yogurt
1 med. Yellow Onion, finely chopped
2-3 Garlic Cloves, crushed
1 c. Milk
2 cans Garbanzo Beans/Chick Peas
4 Tbsp. Taco Seasoning
1 Tbsp. Curry (Sambar is my preference)
1 c. Coconut (I prefer sweetened, but non-sweetened will work)

In a large skillet, saute onion, garlic, and olive oil. When the onions start to brown, add milk, garbanzo beans, taco seasoning, curry, and coconut. Simmer in skillet 15-20 minutes or until most of the milk is cooked out and the garbanzo beans are soft.

To serve, spoon the saute over a bed of jasmine rice. Squeeze a wedge of lemon over saute, then sprinkle with tomatoes and cucumbers. Top with several spoonfulls of yogurt.

Yield: 4-6 Servings

This is one of my most requested recipes and seems to please even those eaters who usually won't try ethnic or interesting foods. It's a great potluck meal as the saute can be prepared early and stashed in a crock pot.