Red Lentil & Sweet Potato Curry


Clean Eating - - MAINS -

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

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