As the days get cooler, this month’s recipe
is an easy, comforting one to add to the fall rotation. Pulled from the HSCA
Community Cookbook, this Sweet Potato and Red Lentil Curry was submitted by
community member Tamara S. It’s hearty, warming and packed with flavour —
perfect for a cozy October meal.
Sweet Potato and Red Lentil Curry
Submitted by Tamara S. — Community Member
Vegan, Gluten Free, Soy Free, Nut Free
Serving Size: 4
Time Commitment: 1 Hour
Ingredients
·
2 tbsp Coconut Oil
·
1 onion — chopped
·
6 garlic cloves — crushed
·
1 tsp dried chili flakes
·
2 tbsp curry powder
·
2 medium sweet potatoes — cubed
(unpeeled)
·
1 ½ cups red lentils
·
2 cups vegetable stock
·
1 cup coconut milk
·
1 tsp fine sea salt
·
a good hunk of frozen, chopped
Spinach
·
2 cups rice — (Brown Basmati is
good with this)
Optional Serving Suggestions — Naan bread;
squeeze of lemon juice; Greek-style plain yogurt; finely chopped chives; sliced
avocado.
Method
1.
Put the oil in a large,
high-sided pan over a medium heat. Add onion. Sauté for 5 minutes until
starting to soften.
2.
Add garlic, chili flakes, and
curry powder. Fry for 2 to 3 minutes, stirring now and again, until aromatic.
3.
Add sweet potatoes, lentils,
stock, coconut milk, and sea salt. Bring to the boil and simmer for 25 minutes.
4.
Add spinach. Continue simmering
for another few minutes, stirring often, until the sweet potatoes and lentils
are cooked through and spinach is wilted.
5.
Meanwhile, make the rice
according to package directions.
Click here to the Hillhurst Community News home page for the latest Hillhurst community updates.
Click here to the Sunnyside Community News home page for the latest Sunnyside community updates.
