Gah!!! It was on of those way too busy Mondays, when you wish it was still Sunday and you can hide in bed with the covers over your head. I definitely needed a quick and easy meal for tonight’s dinner.
Treehugger to the rescue!! Their recipe for a simple Red Lentil and Sweet Potato curry was just what I needed.
Curry is the generic English term to describe a wide variety of dishes from multiple word cusines. The similarity between dishes that are called a curry is the use of complex combinations of spices and herbs that is traditionally selected for each dish because of cultural tradition, religious practice, and family preference. Each individual dish usually has a specific name in the language of its origin describing the ingredients incorporated into the curry.
Simple Red Lentil & Sweet Potato Curry
adapted from: Treehugger
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, chopped
- coarse sea salt or kosher salt
- 1 medium sweet potato or kumara, peeled and cut into 40mm or 1 inch chunks1
- 40 mm or 1inch piece fresh ginger, peeled and chopped
- 1 large or 2 small garlic cloves, chopped
- 1 tablespoon curry powder
- 1 bay leaf
- 1 ½ cups red lentils
- green onion/spring onion
- chili flakes
In a saucepan or kettle, bring 3 ½ cups of water to a boil.
In a large saucepan over high heat, warm the oil, and add the onion and a pinch of salt to sauté, stirring occasionally, until the onion softens (3 to 4 minutes). Add the sweet potato, ginger, garlic, curry powder and bay leaf and continue cooking for about a minute or until fragrant.
Then pour in the boiling water and stir in the lentils bringing the pot to a boil. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender (18 to 20 minutes). Season with salt.
While the potatoes and lentils are cooking, make rice basmati or jasmine rice for serving, or warm pita bread in the oven.
Remove the bay leaf and dish curry out on top of rice or to eat with the pita bread. Chop green onion to sprinkle over the top along with a small (or large) pinch of chili flakes, and serve while warm.