Sweet potato and lentil curry

Dear friends,

Happy new year! it's getting pretty cold here in Brussels and I started the new year with a bad flu which kept me in bed over the entire Christmas holidays. When I saw the picture of this recipe from the Minimalist Baker on Instagram, I knew this would be the ideal comfort food for me. Actually I did not even read her recipe....I made my own based on her picture! so here it is:

2 sweet potatoes, peeled and diced

3 cups red split lentils

1 chilli pepper, finely sliced

1 TBSP turmeric

1 TBSP ground coriander

1 tsp ground chilli pepper

A pinch of Assafetida

1 tsp mustard grains

1 tsp fennel seeds

1 tsp fenugreek

A couple of curry leaves

Coconut oil

Salt

Pepper

Vegetal stock or water

Some green leaves (Spinach or kale) to decorate

 

In a wok warm up 2 TBSP coconut oil, add the mustard grains, fennel seeds, fenugreek, the fresh chilli pepper and the curry Leaves and roast. In the meantime in a small bowl mix the turmeric, coriander, chilli pepper and assafetida with some warm water or stock to obtain a cream. When the mustard grains start to crackle, add the cream to the other spices and continue to roast and mix to let the aroma of the spices come out. Add the sweet potatoes and the lentils and continue to stir while roasting them. Add 3-4 cups vegetable stock or water, lower the temperature and let cook for about 15-20 minutes, watching that it does not dry up too much (in case add more broth or water). Add salt and pepper to taste. Serve warm decorating with green leaves like spinach or kale.

© 2013 by Lucia Vimercati. Powered by Wix.com                                   Photo Credits: Lucia Vimercati, Yoga Sauvage, Alberto Caspani