Sweet Potato Lentil Curry: Kid-friendly, Vegan and Gluten-Free.

I am on a mission to include more lentils, beans and curries in our family’s diet.  They are extremely healthy and economical.  This isn’t necessarily an easy task since my kids are not used to any of them.  They aren’t super picky eaters though, so I searched for mild curry recipes that included lentils.  I found one from Smitten Kitchen and since her recipes never fail to impress me, I thought I’d give it a try.  Naturally I didn’t have everything on hand that I needed, so I played around with the recipe and changed it into a mildly sweet curry dish that even my pickiest eater would eat.  OK, she ate most of it, anyway!  A good first step towards introducing lentils and curries into our meals.

Ingredients

  • 2 Tbsp. coconut oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1  1 1/2 inch piece of fresh ginger, peeled and grated.
  • 1 tsp. garam masala
  • 1 tsp. curry powder
  • 1 cinnamon stick
  • 4 cups of vegetable (or chicken) broth
  • 1 can coconut milk
  • 2 lb. peeled orange-fleshed sweet potato (otherwise known as yams in my neck of the woods), chopped in 1 inch cubes
  • 2 cups previously soaked lentils (from a dry state)
  • 1 bay leaf
  • salt and pepper to taste
  • 1/3 c. chopped fresh cilantro
  • finely grated zest of 1 lime
  • juice from one lime
  • 1/3 c. chopped almonds

Directions

  1. Saute onions and garlic in coconut oil until translucent, about 5 minutes.
  2. Add ginger, garam masala and curry.  Stir well for about 1 minute.
  3. Add broth, coconut milk, cinnamon stick, chopped sweet potatoes, lentils, lime juice, bay leaf and salt and pepper.  Bring to a boil.
  4. Partially cover pot with lid.  Over medium heat, boil gently for about half an hour or until sweet potatoes and lentils are soft.
  5. Serve over rice or quinoa, and garnish with cilantro, lime zest and almonds.  Enjoy!

Spice it up:

This recipe has been designed specifically with children in mind.  If you want it more flavourful or spicy add 1/2 tsp more of both curry and garam masala.  Add a few chopped jalapeno peppers.  Top with a spicy nut mix.

Veg it up:

You can add chopped spinach or swiss chard when you add the broth.  Corn and raisins can also add flavour and vegetables/fruit.

This post has been shared on Homestead Barn Hop #94, From The Farm Blog Hop 35, and Fat Tuesday, January 15h.

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Comments

  1. This looks like a great recipe. We’ll try soon !
    On another note, although I have signed up for your updates, I did not receive this one. It seems to have gotten lost in cyberspace… :)

  2. that sounds good :)

  3. I’m crazy about vegetable curries and appreciate your healthy version. Your recipe is on my list to try this week. In the meantime, I posted it on our shop’s Facebook page — our customers who shop for organic children products will love it!

  4. Rebecca says:

    Just made this for supper tonight and the flavour was great but it was super thin…wondering if I missed something? There didn’t seem to be any thickening agent in it? Thanks!

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