Tuesday, January 26, 2016

Lentil, Sweet Potato & Coconut Curry

My husband and I love Indian food. Since becoming gluten-free, I love it even more because I can eat so much of it. Many Indian foods are vegetarian and are full of lentils, beans and nuts - it's all so up my alley. This Indian-inspired dish, from the amazing blog Detoxinista, was quick to put together, is extremely tasty and filling, and is vegan and gluten-free. The leftovers make an awesome, quick lunch and are so much more satisfying than a bowl of cereal - which is my typical-mom-in-a-hurry-lunch (if I even eat lunch at all).

Serve this curry over cooked quinoa or rice. Enjoy!

Here is the recipe straight from Detoxinista:
  • 1½ tablespoons coconut oil
  • 1 cup diced onion
  • 1 cup dried red lentils
  • 1 medium sweet potato, cut into 1-inch cubes
  • 1 large carrot, sliced lengthwise and chopped
  • ½ teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1 teaspoon ginger powder
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3½ cups vegetable broth or water
  • ½ cup coconut milk
  • 1/2 cup raw cashews <this is optional and my addition - and they were YUMMY!>
  • 2 cups of cooked quinoa OR rice (my husband said he would have preferred rice)
  1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
  2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve over cooked quinoa or rice. If using cashews, sprinkle them on top of curried lentils.
  3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

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