Lentil and Sweet Potato Curry

recipe
This Lentil and Sweet Potato Curry is an easy, nutritious dish. Serve it with hot basmati rice and plain yogurt or sour cream.

Yield:

Makes 10 cups; 6 servings

Recipe from

Sunset

Nutritional Information

Calories 401
Caloriesfromfat 9.2 %
Protein 21 g
Fat 4.1 g
Satfat 0.4 g
Carbohydrate 73 g
Fiber 12 g
Sodium 484 mg
Cholesterol 0.0 mg

Ingredients

1 onion (8 oz.), peeled and chopped
2 teaspoons minced garlic
1 tablespoon salad oil
2 cups dried lentils (about 13 oz.)
2 pounds sweet potatoes or yams, peeled and diced (1/4 in.)
2 tablespoons curry powder
1 tablespoon ground cumin
About 1 teaspoon salt
About 1/4 teaspoon pepper
1 1/2 quarts vegetable broth or fat-skimmed chicken broth
Chopped fresh mint leaves

Preparation

1. In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until onion is limp, about 5 minutes.

2. Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes. Add more salt and pepper to taste. Garnish with chopped mint.

Note:

Christine Mac Ritchie, San Diego, California,

December 2001
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