Sweet potato lentil curry
In this simple curry, I love the combination of the texture of cooked eggplant with the sweetness of the potatoes, and the little tang brought about by the tomatoes. Paired with a fattier dal and rice or quinoa, this curry is a lean, delicious way to get your protein in!
Recipe inspired from Vegan Richa.
Ingredients
- 9g canola oil
- 150g green or brown lentils
- 55g chopped onion
- 12g crushed garlic
- 5g ginger paste
- 45g chopped green capsicum
- 340g chopped tomatoes
- 100g chopped eggplant
- 130g chopped sweet potato
- 10g spinach, fresh or frozen
- 1/4 tsp turmeric
- 3/4 tsp garam masala
- 1/2 tsp cumin
- 3/4 tsp salt
Instructions
- Wash and drain, an boil the lentils in a saucepan while you cook the other ingredients.
- Heat up oil in a pan over medium heat.
- Fry onion and capsicum for a few minutes to tenderise them.
- Add eggplant and sweet potato and keep stirring constantly.
- Reduce heat, cover with a lid and let vegetables tenderise until almost entirely cooked but with a bit of a bite left in them.
- Remove lid, add garlic and ginger, and cook for ~ 2 min, stirring constantly until garlic no longer smells raw.
- Add spices.
- Add tomatoes and keep cooking over medium heat for a few minutes.
- Add spinach, mix, reduce heat, cover with a lid again and let everything cook through.
- Add cooked lentils to the curry, stir, let it sit for a bit to let flavours infuse, and serve with a vegetable curry with rice.