Lentil Sweet Potato Curry Recipes

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SWEET POTATO LENTIL CURRY RECIPE BY TASTY



Sweet Potato Lentil Curry Recipe by Tasty image

Here's what you need: cooking oil, onion, sweet potato, apple, carrot, garlic, lentils, tomato, vegetable broth, curry powder, bay leaf, cinnamon stick, salt, pepper

Provided by Lisa Bucher

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cooking oil
1 onion, chopped
1 sweet potato, chopped
½ apple, chopped
1 carrot, chopped
garlic, chopped, to taste
1 cup lentils
1 can tomato, diced
3 cups vegetable broth
2 tablespoons curry powder
1 bay leaf
1 cinnamon stick
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 908 calories, Carbohydrate 94 grams, Fat 50 grams, Fiber 11 grams, Protein 14 grams, Sugar 23 grams

LENTIL SWEET POTATO CURRY



Lentil Sweet Potato Curry image

This is one of those suppers you can start when you get home, then relax while it cooks. (Or help the kids with homework or hop on the stair-stepper.) Apple and brown sugar help sweeten this delicious meatless meal. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1 cup dried lentils, rinsed
3 cups water, divided
1 large onion, chopped
1 tablespoon olive oil
2 medium carrots, chopped
3 garlic cloves, minced
2 medium sweet potatoes, peeled and chopped
4 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1 medium apple, peeled and chopped
1 tablespoon brown sugar
3 cups hot cooked brown rice

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.

Nutrition Facts : Calories 333 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 63g carbohydrate (13g sugars, Fiber 15g fiber), Protein 13g protein.

LENTIL & SWEET POTATO CURRY



Lentil & sweet potato curry image

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Provided by Ren Behan

Categories     Main course

Time 35m

Number Of Ingredients 12

2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100g red or green lentil, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomato
400g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve

Steps:

  • Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
  • Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
  • Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium

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

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

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

SWEET POTATO AND LENTIL CURRY WITH RICE



Sweet Potato and Lentil Curry With Rice image

I discovered this many years ago and will even get my husband to eat it, even though there is no meat..........lol

Provided by Trinity_1966

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons medium curry paste, Sharwood's Rogan Josh Curry Paste is a good one
3/4 cup red lentil
2 bay leaves
1 onion, finely chopped
480 g sweet potatoes, cut into 2cm cubes
1 tablespoon fresh ginger, grated
2 1/2 cups chicken stock (made with stock cubes)
4 cups cooked brown rice
1/4 cup coriander leaves
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 512.3, Fat 4.3, SaturatedFat 1, Cholesterol 4.5, Sodium 286.7, Carbohydrate 99.5, Fiber 11.5, Sugar 8.6, Protein 19.5

LENTIL AND SWEET POTATO CURRY HAND PIES



Lentil and Sweet Potato Curry Hand Pies image

I love Jamaican curry patties, a kind of hand pie made with a curried dough that is stuffed with meat or vegetables. This easy inspired version is made with store-bought phyllo; I've used lentils and sweet potatoes for the stuffing, but you really could use any cooked filling you like-it's even a great way to use up leftovers!

Provided by Carla Hall

Categories     appetizer

Time 1h5m

Yield Makes up to 36 pies

Number Of Ingredients 19

2 tablespoons olive oil
1 yellow onion, diced
2 medium sweet potatoes, peeled and diced (about 2 cups)
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 habanero or Scotch bonnet pepper, seeded and minced
2 teaspoons fresh thyme leaves, finely chopped
2 teaspoons fresh grated ginger
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 cup cooked brown lentils
1/4 cup olive oil
2 tablespoons yellow curry powder
One 16-ounce package phyllo dough (usually with sheets 13-by-18 inches), thawed
Kosher salt
1 1/2 cups Greek yogurt
Zest and juice of 1 lemon
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper

Steps:

  • For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
  • Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
  • For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Mix the oil and curry powder in a small bowl.
  • Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
  • Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
  • Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
  • Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.

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From noshtastic.com


SWEET POTATO AND LENTIL CURRY RECIPE FOR SLOW COOKER
2021-02-25 Step 1: Add Ingredients to Slow Cooker. Prepare the vegetables and add into the slow cooker: peel and cube sweet potato, mince ginger and garlic, chop bell pepper and onion. Along with the vegetables, add the remining ingredients except for the coconut milk: canned tomato, lentils, curry powder, vegetable broth, sugar.
From lettucevegout.com


SWEET POTATO, RED LENTIL AND COCONUT CURRY - THE HAPPY FOODIE
Add the onion and sauté for 5 minutes until beginning to soften. Add the garlic, chilli flakes, garam masala, ground coriander, cumin and turmeric. Fry for 3–4 minutes, stirring now and again, until aromatic. 2. Add the sweet potatoes, lentils, coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30–35 minutes ...
From thehappyfoodie.co.uk


RED LENTIL CURRY WITH SWEET POTATOES {SLOW COOKER}
Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender.
From wellplated.com


SWEET POTATO LENTIL CURRY FOR SLOW COOKER (VEGAN RECIPE)
2021-09-16 Today we’re vegging out on an incredibly easy vegan sweet potato lentil curry recipe made in a slow cooker or crockpot! This recipe is packed with flavor and creates a balanced, healthy vegan dinner with minimal effort. Just dump the ingredients into a slow cooker and walk away! The combination of sweet potatoes, lentils and coconut milk creates a lovely, …
From richmegafood.com


SWEET POTATO LENTIL CURRY - BITES OF BERI
2021-03-08 Add the lentils, sweet potato, and curry sauce ingredients to the pot. Stir everything and bring the curry to a gentle simmer. Cover the pot and let the curry simmer for 25-35 minutes until the lentils are tender. Next, stir in the baby spinach and lime juice. Serve and garnish with cilantro (optional).
From bitesofberi.com


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