Sweet Potato and Lentil Curry

Makes 4 servings

Ingredients

1/2 teaspoon whole cumin seed
1/2 teaspoon brown mustard seed
1 dried chili pepper
3 - 4 curry leaves
2 tablespoons Crisco® Blends Oil
1/2 red onion, diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon hot curry powder
1/2 teaspoon sweet curry powder
1 teaspoon turmeric
2 tablespoons Muir Glen® Tomato Paste
1 (14.5 oz) can Muir Glen® Fire Roasted Diced Tomatoes, not drained
4 cups sweet potato (2 medium), peeled and cubed
3/4 cup green or red lentils
1 can (13 oz) coconut milk
1 can (15 oz) chickpea, drained
2 cups vegetable broth, divided
Diamond Crystal® Kosher Salt, to taste
garnish
cilantro, chopped

Directions

Heat the oil in a dutch oven over a medium heat. When the oil is hot, add the cumin seed, mustard seed and cook until the mustard seeds start to pop. When the mustard seeds are popping, add the onions and ginger. Cook for 2 - 3 minutes, stirring often. Add the garlic and cook for another minute.

When the onion has softened add the curry powders, turmeric and tomato paste with the lentils to the dutch oven. Stir until all ingredients are well combined. Cook until fragrant, about 2 - 3 minutes.

Once fragrant, add 1 1/2 cups of the vegetable broth and coconut milk, stir until well combined. Bring to a low boil and add 1 teaspoon salt, curry leaves and dried chili pepper. Stir to incorporate and cook uncovered on a low boil for 20 minutes. Stir frequently.

After 20 minutes, add the sweet potatoes and the can of fire roasted tomatoes with liquid. Bring back to a low boil and cook for an additional 20 minutes. Stir frequently.

After 20 minutes, add the drained chickpeas and mix in, continue cooking uncovered until the sweet potato is tender and the lentils are fully cooked, about another 20 minutes. If the curry is getting dry add some of the reserved vegetable stock a little at a time to keep at desired consistency.

Plate in a large bowl and garnish with some cilantro. Serve with some naan bread and butter on the side.

Notes

• Serve with naan bread.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.simplyquinoa.com/creamy-sweet-potato-red-lentil-curry/