Lentil and Sweet Potato Coconut Curry

IG: @mangia.con.elena

If you are following my blog, then you know that I am a lentil lover. There are many different lentil recipes to choose from. If this is your first time here, then welcome and I am so happy you landed here! Make sure to take a look at some of the other Mediterranean- Italian recipes I have featured here.

Lentils are one of the world's oldest health foods first grown in the  Middle East in 8000 BC. Lentils are a definite staple in the Mediterranean diet  and one that I have readily available in my pantry in dried and canned.  There are a variety to choose from and each with their own goodness, flavour and texture profile.

If you are looking to add sweetness and creaminess to a dish, then red lentils are the ones you will want. They are perfect for soups and curries where they dissolve adding incredible creaminess and flavour.

Brown and green lentils have an earthy flavour and maintain their shape so they are perfect as a side or as a main ingredients in soups, stews, meat dishes and so much more.

Lentils are a powerhouse of plant based nutrients. They are heart healthy, high in protein and offer a good punch of calcium, folate, iron and potassium.

Oh and let's not forget the humble sweet potato that boast a healthy dose of beta carotene, potassium and magnesium.

Have I convinced you to give these amazing little nuggets a try? If not, keep reading, I will!

This lentil and sweet potato coconut curry is gluten free and vegan. It is a delicious combination of sweet potatoes, tomatoes, lentils,  warm spices of curry and ginger and the heat from garlic and chilies(optional). Finished off with a swirl of coconut milk swirled in. 

Can be served with naan bread or rice.

As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Ingredients

• 1 cup of rinsed brown lentils 
• 1  cup of rinsed red lentils 
• 3 medium sweet potatoes, peeled and cubed
• 1 large bell pepper (any colour but green)
• 1 medium onion diced
•  5 cloves of garlic (QB)
• 1 tbsp of minced fresh ginger (QB)
• 1 tsp of hot chili paste, pepperoncino or diced chili pepper (optional and definitely QB)
• 3 tbsp of curry powder
• 1  28 oz can of crushed tomatoes (not diced)
• 4 cups hot vegetable broth (may need more but start with this)
• pinch of sugar
• 1 400 ml can of full fat coconut milk
• sliced scallions or cilantro for topping and lime (optional)

Directions

1. Coat bottom of dutch oven with coconut oil or soup pot and allow it to warm up.
2. Turn heat to medium. Add onions and cook gently for a few minutes until translucent.
3. Add garlic and cook for a few  more minutes. Be careful not to let the garlic burn.
4. Make a little well in middle of onions and add all the spices one at a time. After each spice, stir it into the onions and allow to warm up. If the pot is dry, add a bit more oil.
5. Add sweet potatoes and lentils and stir them. Coat them well with oil and spices until shiny.
6. Add tomatoes and sugar and stir in. 
7. Add broth and bring to a boil.
8. Reduce heat to medium low and cover.
9. Stir occasionally and cook until potatoes and lentils are cooked through. Takes about 30 minutes.
10.  Stir in full can of coconut milk and allow it to heat through. Continue cooking for 10 minutes.
11. Ready to be served with naan bread or grain of your choice.