Imported from the web

One-Euro Vegetarian Lentil and Sweet Potato Curry

Name: One-Euro Vegetarian Lentil and Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 200 g Red lentils (Can be replaced with small brown lentils; in that case, the cooking time will increase.); 2 Sweet potatoes (Medium, peeled and chopped; approximately 260 g edible portion each.); 400 g Tomatoes (Peeled, deseeded, and chopped; canned tomatoes may be used.); 200 g Cooked chickpeas; 1 Onion (Chopped; approximately 110 g edible portion.); 2 dientes Garlic (Chopped; approximately 6 g in total.); 2 cucharaditas rasas Cumin seeds; 1 cucharadita Turmeric (Optional.); 2 Red chilies (Chopped; optional, for a little heat. Approximately 90 g edible portion in total.); 2 cucharadas Butter (Can be replaced with oil; used in two batches of one tablespoon each.); Cilantro (Chopped, optional, for sprinkling on top.); Basil (Chopped, optional, for sprinkling on top.); Salt (To taste; lightly season the tomato mixture as well.); Water (Enough to cover the lentils and sweet potato, leaving about two finger-widths of liquid above them; more can be added if the mixture becomes too thick.); Rice (To serve; quantity not specified.); Yogurt (A little, optional, to serve; the recipe does not specify the type or quantity.)

Imported by Miguel on SeeMeCook

An economical and hearty curry made with red lentils, sweet potato, tomato, and chickpeas, flavored with cumin and fresh herbs. It can be served with rice and yogurt; the quantities serve four people.

4 servings45 minSouth Asian

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Ingredients

200 g Red lentils (Can be replaced with small brown lentils; in that case, the cooking time will increase.)
2 Sweet potatoes (Medium, peeled and chopped; approximately 260 g edible portion each.)
400 g Tomatoes (Peeled, deseeded, and chopped; canned tomatoes may be used.)
200 g Cooked chickpeas
1 Onion (Chopped; approximately 110 g edible portion.)
2 dientes Garlic (Chopped; approximately 6 g in total.)
2 cucharaditas rasas Cumin seeds
1 cucharadita Turmeric (Optional.)
2 Red chilies (Chopped; optional, for a little heat. Approximately 90 g edible portion in total.)
2 cucharadas Butter (Can be replaced with oil; used in two batches of one tablespoon each.)
Cilantro (Chopped, optional, for sprinkling on top.)
Basil (Chopped, optional, for sprinkling on top.)
Salt (To taste; lightly season the tomato mixture as well.)
Water (Enough to cover the lentils and sweet potato, leaving about two finger-widths of liquid above them; more can be added if the mixture becomes too thick.)
Rice (To serve; quantity not specified.)
Yogurt (A little, optional, to serve; the recipe does not specify the type or quantity.)

Steps

1
Peel the sweet potatoes and cut them into small pieces.
2
Put the sweet potatoes and lentils in a saucepan. Cover them with water, leaving about two finger-widths of liquid above them.
3
Bring the saucepan to a gentle simmer. Add one tablespoon of butter, salt, and the turmeric, if using.
4
Cover and cook over low heat for 10–15 minutes, or until the lentils and sweet potato are tender. Make sure the saucepan does not dry out; if using brown lentils, they will need more time.
5
While the lentils and sweet potato are cooking, melt the other tablespoon of butter in a separate frying pan. Sauté the onion over low heat for about 10 minutes, until translucent.
6
Add the garlic, tomatoes, and, if you want a spicy curry, the chili to the pan. Lightly season with salt and cook for another 10 minutes.
7
Heat another frying pan and toast the cumin for a couple of minutes, until fragrant.
8
Add the toasted cumin to the tomato mixture.
9
Stir the lentils. If they are too liquid, blend a ladleful of the mixture and return it to the saucepan to thicken the broth; if they are too thick, add a little water. The mixture should be thick.
10
Add the tomato mixture and chickpeas to the saucepan and stir to combine.
11
Serve topped with chopped cilantro and basil, accompanied by rice and, if desired, a little yogurt.

Notes

The article recommends preparing double or triple the amount and freezing portions to save time; defrost and reheat before serving. Rice and yogurt are suggested as accompaniments, but their quantities are not specified.