Red Lentil & Sweet Potato Curry
SERVES 6. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 50 MINUTES.
Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.
3 shallots, roughly chopped 2 red hot chile peppers (pencil peppers), stemmed 2-inch piece ginger, peeled and roughly chopped 2 cloves garlic, peeled 2 tbsp coconut oil, divided ½ tsp sea salt 2 tsp each ground cumin, curry powder and garam masala 1 tsp ground coriander 1 cup unsalted crushed tomatoes 1 yellow onion, finely chopped 3 cups low-sodium vegetable or chicken broth 1 cup red lentils
1 large sweet potato, peeled and cut into ½-inch cubes 3 cups small cauliflower florets 1∕2 cup whole-milk yogurt + additional for garnish ½ cup chopped fresh cilantro for garnish, optional
In a food processor, process shallots, peppers, ginger and garlic until a smooth paste forms, scraping down bowl of food processor with a spatula as needed.
,n a medium . Tuart 'utch oven on low, heat tbsp oil. $dd paste and cook, stirring, until browned slightl\, to
minutes. 6tir in salt. &ontinue cooking, stirring freTuentl\, until mixture releases a bit of oil and bottom of pot looks shiny. Add cumin, curry, garam masala and coriander and cook, stirring, until fragrant, 30 seconds. Add crushed tomatoes and cook, stirring freTuentl\, minutes.
,ncrease heat to medium low add remaining tbsp oil and onion. Cook stirring frequently, until onion is slightly softened, 4 minutes. Add broth, lentils, potato and
~ cups water bring to a simmer. Reduce heat to low simmer until potatoes are slightl\ softened, minutes. $dd cauliflower and continue cooking until vegetables and lentils are tender, to minutes more.
Remove from heat and set aside for 5 minutes, until mixture has stopped bubbling. 6tir in \ogurt. *arnish with chopped cilantro if using . 6wirl or dollop additional yogurt over top, if desired.
PER SERVING (1 cup): Calories: 271, Total Fat: 7g, Sat. Fat: 4 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 44 g, Fiber: 9 g, Sugars: 8 g, Protein: 12 g, Sodium: 357 mg, Cholesterol: 3 mg