Sweet Potato + Brown Lentils Curry

On some days it’s nice to have something light but hearty for a simple dinner. Maybe you’ve had a couple of days of eating out, and crave for easy home food. For me a simple curry of lentils and rice would be perfect on such nights. To make things interesting, I’ve been adding vegetables to lentils and each variation allows the combination to lend and borrow flavours in their own unique ways. One of my favourites has been sweet potatoes with brown lentils. Together they bring out an earthy mild sweetness that is livened up by the whole spices that the curry is tempered with. A simple no fuss meal that is truly satisfying.

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Ingredients

  • 1 tbsp olive oil

  • 1/2 tsp coriander seeds

  • 1 tsp black pepper corns

  • 1/2 tsp cumin seeds

  • 1/4 tsp black mustard seeds

  • 8-10 curry leaves

  • 2 cloves garlic, thinly sliced

  • 1 inch knob ginger, sliced into matchsticks

  • 2 bird’s eye chillies, chopped

  • 2 medium red onions, sliced thin

  • Salt to taste

  • 1 tsp turmeric powder

  • 1 tsp smoked paprika

  • 1/2 tsp cumin powder

  • 1/4 tsp cinnamon powder

  • 1 medium sweet potato, peeled and diced

  • 1/2 cup brown lentils

  • 2 large tomatoes

  • 1/2 tbsp tomato paste

  • 2 cups water

  • 1/4 cup double cream

  • 100g spinach

Method of Preparation

  1. To a large saucepan on medium heat, add the oil. As it begins to heat, add the coriander seeds + black pepper corns + cumin seeds + black mustard seeds + curry leaves. As they begin to splutter, add the garlic + ginger + chillies. As they turn a light golden, add the onions + salt. Sauté for 10-15 minutes on low/medium heat till the onions soften and turn a pinkish golden. Add the turmeric powder + smoked paprika + cumin powder + cinnamon powder. Sauté for 2-3 minutes, till the spices become fragrant. Add the sweet potato + lentils. Give it a good stir. Add the water, and check for salt. Bring to boil, cover and simmer for 30 minutes. Remove the lid. Increase the heat to medium, and cook for ~10 minutes. Add the double cream, and cook for another 10 minutes while stirring regularly. Add the spinach, allow it to wilt and incorporate into the curry. Turn off the heat.

  2. Serve hot on the side of rice or flat breads.