Red Lentil and Sweet Potato Curry

A nutritious vegetable dish made with red lentils and sweet potatoes, where numerous spices intertwine, filling the kitchen with intoxicating aromas while cooking. An excellent choice for a healthy lunch or dinner.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 teaspoon Mustard

  • 0.5 teaspoons Spices, cumin, seeds

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • pieces Ginger, fresh

  • 1 bouquet Coriander, leaves, fresh

  • 1 teaspoon Spices, cumin, seeds

  • 1 teaspoon Spices, coriander - dried leaves

  • 0.5 teaspoons Spices, turmeric, ground

  • 0.25 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, chili powder

  • pieces Spices, pepper, black

  • 1 cup Tomato, pieces - can

  • 180 g Lentils, raw

  • 2 piece Potatoes, red

  • 240 ml Coconut milk

  • pieces Salt, table

  • pieces Lime, fresh

  • 0.5 teaspoons Spices, cloves, ground

Steps

  1. Place the lentils in a sieve and rinse them under running water until the water runs clear. Drain the rinsed lentils. Peel the garlic and onion, then finely chop them separately. Chop the coriander stems (reserve the leaves for later), and peel and grate the ginger.

  2. Place a large, deep pan on the stove and add oil. Once the oil is hot, add the mustard seeds and wait for them to start popping. Add the cumin seeds and fry them together with the mustard seeds for about 1 minute or until they become aromatic.

  3. Add the chopped onion to the pan and fry it while stirring until it becomes translucent and softens slightly. Add the garlic, ginger, and coriander stems. Fry the ingredients in the pan while continuously stirring for another 2 minutes.

  4. Reduce the heat to the lowest setting and add all the dry spices, except for the garam masala. Mix well, and once the spices become aromatic, add the tomato and 240 ml of water. Increase the heat to medium, cover the pan, and let the sauce cook for a few minutes (until the tomato pieces soften and start to break down).

  5. Add the rinsed lentils, chopped sweet potato, and pour in another 500 ml of water. Wait for the dish to come to a boil, then cover the pan again and let the ingredients simmer until the lentils and sweet potato soften. The curry will thicken slightly during cooking, so add a little more water if needed.

  6. Stir in the coconut milk and season the curry with salt to taste. Let it cook for another 5 minutes to thicken slightly, then season with garam masala and lime juice. Finally, sprinkle the chopped coriander leaves over the prepared dish. Serve with bread, naan, or cooked rice.

Nutrition Information (Per 100g)

  • Calories: 159.2 kcal
  • Fat: 2.72 g
    • Saturated Fat: 0.13 g
  • Carbohydrates: 24.57 g
    • Sugars: 1.42 g
  • Protein: 6.72 g
  • Fiber: 7.76 g