Sweet Potato and Lentil Curry
Inspired by flavours from Sri Lanka, South Africa and the Caribbean, this hearty curry is welcome on any table. Perfect pantry curry and refrigerates well.
Sweet Potato and Lentil Curry
Inspired by flavours from Sri Lanka, South Africa and the Caribbean, this hearty curry is welcome on any table. Perfect pantry curry and refrigerates well.
Cooking Instructions
- 1
Mise en place (everything in place): prep all your ingredients, and soak rice and lentils for at least an hour (preferably overnight)
- 2
Finely chop onions and peppers; grind ginger and garlic into a paste; cut sweet potatoes into small cubes; and chop coriander for later use
- 3
Rinse rice thoroughly (3 or 4 times at least), and place into a pot or rice cooker with all the spices and seasonings. Cook rice with water at a 2:1 water to rice ratio
- 4
Rinse lentils and boil in a small pot for 15-20 minutes
- 5
Sauté onions, pepper and a stick of cinnamon at a medium heat until colour develops. Season with salt and pepper. Deglaze with water
- 6
Once onions are brown on the edges add curry spices, turmeric and sumac (optional)
- 7
Once fragrant add in sweet potato and tomato paste. Allow to cook for 2-3 minutes to blend flavours and remove the metallic taste from tomato paste. Deglaze with water
- 8
Add garlic and ginger paste, allow to cook for a minute or two
- 9
Add coconut cream, lemongrass and lentils. Lentils should be 70% the way cooked already.
- 10
Taste for seasoning. Add coriander (and basil for a more Thai inspired version) and half a cup of water.
- 11
Place lid on curry and allow to simmer for 10-15 minutes. Stir every 4 or so minutes to prevent sticking on the bottom.
- 12
Once the rice is cooked, add a bit of butter or ghee to liven it up. Allow to steam for a minute or two
- 13
Cooked rice should come out fragrant and lively
- 14
After 10-15 minutes lentils and sweet potatoes should be cooked. Add fine desiccated coconut to thicken gravy and blend flavours of the curry. Close lid and let simmer for another 2 minutes
- 15
Plate and enjoy with a simple green salad 🙂
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