Lentil & Sweet Potato Curry with Curcuma
Curry dishes are on my list of quick & easy default dinners. I tend to adapt them depending on which spices or veggies I have in the house, which makes this a very convenient and diverse meal. I usually always have coconut milk, curry paste, lentils, onions, garlic, ginger and fresh veggies ready to be combined in a steaming pot, so nothing is standing in between my favourite curry and me! I also really like making curries because I can simply throw all my ingredients into a big pot, to then see the textures transform, the sweet potato soften, the liquids absorb and the spices awaken. Basically, this is food magic! Eating the curry is equally comforting because you get to hold a steaming hot bowl in your excited hands, slowly scooping the spicy warmth into your system while tasting the deliciousness and knowing that it fuels your body. Hach, let’s make that curry. ♥
these potatoes truly are sweet
This starchy, root vegetable is not a regular potato, no, it is a sweet one! As you could maybe already tell from its vast orange colour, sweet potatoes are very rich in antioxidant beta-carotene, which is transformed into vitamin A by your body. Vitamin A is great for your eye health, skin repairment and healthy functioning of your white blood cells that play a crucial role in your immunity. Compared to regular potatoes, sweet potatoes are only minimally lower in carbohydrates (~24% in 100g as opposed to 37%). However, they provide us with steady, slow-burning energy as well as a carb-variety – let’s keep it diverse. Sweet potatoes are also a good source of fiber which supports your digestion and creates a long-lasting feeling of being full. They contain a good variety of vitamins other than vitamin A (such as B vitamins and vitamin C) as well as minerals including iron, selenium and calcium. Per 100g, sweet potatoes contain about 4.2% sugar, which makes them rather sweet in taste. To me, that’s just a bonus because it means that I can put them into sweet treats as well, such as sweet potato brownies! Right, are you guys ready to cook? Because I sure as hell am!
Prep Time: 10 min
Cooking Time: 40 min
Total Time: 50 min
Servings: 3 – 4
For this recipe you will need:
1 cup red lentils
1 cup hot water
1 large sweet potato or 2 small ones
½ head of cauliflower
1 small zucchini
400ml full-fat coconut milk
1 tbsp coconut oil
3 cloves of garlic
1 red onion
1 tsp yellow curry paste
½ tsp dried chilli flakes
1 tbsp sesame seeds
1 tsp curcuma
¼ tsp mustard seeds
salt and pepper to taste
fresh mint or cilantro
optional: brown rice, if you need something more filling
- To prepare, cut the sweet potato, cauliflower and zucchini into equally small chunks (choose a mouth-friendly size, however, if you like your pieces to be a bit bigger than 1cm, go for it! – cooking them will take slightly longer though.)
- Finely chop the garlic, onion and ginger into small pieces.
- In a large pot, heat 1 tablespoon of coconut oil. Once the oil is hot, add the garlic, onion and ginger and fry along with the curcuma, chili, mustard seeds, sesame seeds and curry paste. This will bring the aroma out even more, trust me! Add a splash of water so they don’t burn.
- Once this mix is sautéed and smells aromatic, add the sweet potato, cauliflower and zucchini. Let them fry for 2-3 minutes.
- Add the lentils, coconut milk and the cup of hot water, give it all a good stir, season with salt and pepper and cover with a lid. Allow your curry to sizzle for 30 minutes on medium heat. Occasionally stir so as to not burn your precious curry!
- When the liquids have been almost entirely absorbed and the curry turned into a creamy texture, we are ready to gather at the table!
- To serve, scoop some curry into a bowl, sprinkle with some fresh herbs of choice and squeeze some lemon on top! Lastly add a dollop of yoghurt and you can start enjoying your meal.
- Enjoy, enjoy, enjoy, enjoy, enjoy and please do not forget to enjoy some more!