VEGETARIAN SWEET POTATO RED LENTIL CURRY

This was such a yummy, satisfying, and healthy meal.  The original recipe came from a food writer, Julie VanRosendaal, who had this recipe printed in our local newspaper.  I can not do a link to this specific recipe because of publication rights, but Julie does have a blog called Dinner With Julie - so worth checking out!   I added a number of different ingredients to this recipe - it turned out fabulous.
Olive oil
1 Onion, chopped
1/2 cup chopped Red Pepper
4 minced Garlic cloves
1 Tblsp. freshly grated Ginger
1 Bayleaf
1-2 tsp. Curry Powder
1 tsp. ground Cumin
salt and pepper
1 large Yam, peeled, cut into 1/2 inch pieces
3/4 cup chopped Cauliflower - cut the florets into 1/2 inch pieces
1 cup frozen Peas
2/3 cup red split lentils
one 400 ml. Organic Coconut Milk
1 1/4 cup water
2 cups baby Spinach, or chopped Swiss Chard, Kale, or Collard Greens
1/2 cup minced Cilantro
Heat up a frying pan on medium heat.  Add in a good drizzle of olive oil to the pan.  Saute the onions, red pepper, season with salt and pepper, sauteing about 5 minutes.  Then add in the Curry Powder, Ginger, Cumin and Bayleaf.  Stir for 1-2 minutes, then add in the Yams and Cauliflower, continue to saute for 2 more minutes, stirring frequently.

Add in the Red Lentils, Coconut Milk, Water, salt and pepper, turn down to low and cover, cooking 20-30 minutes until the yams are cooked through.

At the end of cooking time, stir in the peas, and greens, just to soften (collards can be added with the yams at the beginning).

Remove from the heat and add in the minced Cilantro, and serve over brown or white rice.  Enjoy - so yummy!

Ina Gawne
author
Print

Leave a Reply

Your email address will not be published. Required fields are marked *

February 16, 2011
closearrow-circle-o-downbarschevron-up-circle