Sweet Potato and Lentil Curry


Sometimes following recipes can result in a huge grocery bill; however, this recipe is fool proof, inexpensive and healthy.  I made a big batch and ate it for days!  The spicy flavors of curry, cumin and cayenne are balanced by the sweetness of sweet potatoes and carrots.  My mom told me this recipe over the phone, and since I was walking home from school I never wrote it down.  She makes brown rices and eats it with this stew, but I just ate it straight up and garnished it with plain yogurt and cilantro.  I improvised the recipe, and here is what I came up with:

Makes at least 8 servings:

  • 2 sweet potatoes or yams, peeled and cubed
  • 2 carrots, peeled and sliced
  • 8 cloves of garlic, peeled and minced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 cup water
  • 4 cups chicken (or vegetable) broth
  • 2 cups lentils (I used yellow lentils)
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (use more if you enjoy the spice)
  • Salt
  • Cilantro
  • Plain yogurt

In a large pot or dutch oven, sautee the onion and garlic in the olive oil until translucent on medium heat.  Then, add the lentils and sautee them for about two minutes.  Add in the carrots and sweet potatoes, along with the spices.  Season with salt.  Then add the water and the chicken broth and stir.  Turn the heat on low and cook until the vegetables are fork tender and the lentils are no longer crunchy.  This will probably take 45 minutes.  I just turned it on low, put the lid on and walked away from it.  Once it’s done, spoon a bit of plain yogurt on top and sprinkle it with chopped cilantro.



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