LENTIL AND POTATO CURRY RECIPES

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LENTIL & SWEET POTATO CURRY RECIPE - BBC GOOD FOOD



Lentil & sweet potato curry recipe - BBC Good Food image

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Provided by Ren Behan

Categories     Main course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 12

2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100g red or green lentil, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomato
400g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve

Steps:

  • Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
  • Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
  • Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Nutrition Facts : Calories 613 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 91 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 16 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.8 milligram of sodium

SWEET POTATO AND LENTIL CURRY RECIPE - OLIVEMAGAZINE



Sweet Potato and Lentil Curry Recipe - olivemagazine image

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices

Provided by Janine Ratcliffe

Categories     Vegetarian

Total Time 50 minutes

Number Of Ingredients 14

vegetable oil 2 tsp
red onion 1 large, finely chopped
garlic 4 cloves, crushed
ginger a thumb-sized piece, finely grated
curry leaves 6 fresh or dried (optional)
ground cumin 2 tsp
ground coriander 2 tsp
ground turmeric 1 tsp
sweet potatoes 2 medium (about 500g), cut into chunks
red split lentils 75g
low-fat coconut milk 400ml tin
vegetable stock 400ml
coriander a handful of leaves
lime 1, wedged

Steps:

  • Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
  • Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Nutrition Facts : Calories 314 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

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