Lentilsweetpotatococonutcurry Recipes
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
COCONUT RED-LENTIL CURRY
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
Categories Vegetable Vegetarian Quick & Easy Dinner Coconut Curry Lentil Zucchini Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 15
Steps:
- Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
- Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
LENTIL SWEET POTATO COCONUT CURRY
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
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.
SWEET POTATO & LENTIL COCONUT CURRY
Perfect Autum lentil Curry with a fragrant Homemade paste, Fresh tomatoes and soft sweet Potato to keep you warm. Pair with some Turmeric and Coconut Rice and a dash of Coriander
Provided by Laura Locke
Time 45m
Yield Serves 4
Number Of Ingredients 53
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.
LENTILS AND POTATOES CURRY
I love lentils because you don't have to soak them before they cook (no advance planning required). This is a very simple recipe with great flavor. Recipe courtesy of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Serving size is estimated.
Provided by AmyZoe
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
- If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
- Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
- Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
- If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
- Add salt and pepper to taste and cook another 10 minutes or so.
- Serve with yogurt and cilantro.
SWEET POTATO LENTIL CURRY RECIPE BY TASTY
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
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
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