Curried Lentils and Sweet Potatoes
Photo © Deb Perelman
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 1-inch piece fresh ginger root, peeled and grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons curry powder
- 1 jalapeño pepper, seeded if desired, then minced
- 4 to 5 cups vegetable broth as needed
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into
- 1 1/2 cups dried lentils
- 1 bay leaf
- 1 pound Swiss chard, center ribs removed, leaves thinly sliced
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/3 cup chopped fresh cilantro
- Finely grated zest of 1 lime
- Juice of 1/2 lime
- 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
- 1/4 cup chopped scallions, for garnish.
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Cilantro, fresh (1/3 cup)
- Fleshed sweet potatoes, orange (2 pounds)
- Ginger, fresh root (1 1-inch piece)
- Jalapeno pepper (1)
- Lentils, dried (1 1/2 cups)
- Lime, zest of (1)
- Lime, Juice of (1/2)
- Onion, medium (1)
- Scallions (1/4 cup)
- Swiss chard (1 pound)
- Tamari almonds (1/3 cup)
- Canned Goods
Vegetable broth (4 cups)
- Cooking & Baking
- Black pepper, ground (1/2 teaspoon)
- Curry powder (1 1/2 teaspoons)
- Garam masala (1 1/2 teaspoons)
- Garlic cloves (4)
- Kosher salt (1 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 25, 2007 (5 years ago).
454 people saved this recipe.
