This was a good recipe, but felt like it was missing something. I think next time I will put chicken in with the sweet potatoes, and make half as much.
Lentil and Sweet Potato Curry
Comments and Reviews 1-8 of 8
shaeville Posted: 03/05/09
PestoMom Posted: 03/08/09
An absolutely wonderful dish that the entire family gobbled up. I made just a couple of changes based on the ingredients I had on hand -- used HALF sweet potatoes and HALF red bliss potatoes. And I used a different broth -- Safeway is now selling a Thai Coconut Curry broth. The gently flavorful broth really added a nice flair. My husband and two children CLAIM that they hate sweet potatoes. Not a single bite of food was left un-savored at the end of this meal!
leggster Posted: 11/24/10
I love this recipe and make it all the time. I even make it for my (very meat loving) family at Thanksgiving to show that vegetarian dishes can be delicious too. Some things I often add to make it even more delicious: a good dash of cinnamon and a couple healthy pinches of brown sugar, OR a bunch of cayenne pepper or Sri Racha hot sauce to give it a kick.
lauranacat Posted: 12/28/10
I thought that this was delicious! I cut the recipe in half and substituted water for the broth, with a splash of sherry to make up some of the flavor. Served it with steamed brown rice and baked fish.
PhDcook Posted: 08/17/11
I liked this recipe. I took the suggestion of some of the reviewers and added "something extra" in the way of a cup of light coconut milk and some cayenne (I cut the recipe in half, also). That added a layer of subtle sweetness and some kick, which worked well. My lentils weren't cooking so the potatoes were softer than I would have preferred, but the starch helped thicken the whole thing up, which I definitely liked. I would make this again and add green beans for some color and additional vegetables.
cookieamity Posted: 10/15/11
I made this recipe following the directions with a few exceptions and it was just so so... I added peas near the end to add a little vegetables to the mix and used all chicken broth instead of water. I think next time I will add coconut milk or something... It's just not a great recipe as is (although I love lentils and sweet potatoes!).
kristapedia Posted: 04/19/12
This was so tasty served with a whole wheat tortilla which we puffed and crisped in an iron skillet to resemble Naan. We cut the recipe in half and there was still enough for 4 and 1 serving of leftovers. We added chicken (separately sauteed sliced chicken thighs added at the end). Used Better Than Bouillion chicken broth and 3 cloves garlic (more than called for when splitting the recipe.) We pressure cooked the whole thing (minus the chicken) on 1st ring for 10 minutes. DELICIOUS! I wonder if the reviewers who gave it a so-so, bland rating have stale spices because this wowed the whole family. I'm not even a huge fan of Indian food, but I'd make this regularly!
FoodieMoore Posted: 04/21/13
I followed the advice in some of the comments, adding the following: peas, greens (dandelion, but any will do), cinnamon, coconut milk, cayenne pepper. I actually cooked mint leaves in the curry and served it all over savory yellow rice. Wow! It was aromatic and knock your socks offf good! I think the naan (puffed tortilla) idea suggested by another reader would be a winner. The liquid could be cut back to make the curry thicker if one were going to use naan. I also cut the ingredients back. As I made it, I could serve 4-6 persons.