Sunday, September 28, 2014

Double Sweet Potato Lentil Curry


Aaaahhhhh. Autumn. It's that beautiful time of year in the south when the temperature dramatically dips into the 80's and we begin craving all things cozy and pumpkin and spiced and comforting. Down here in Texas, there are a good many few of us who can't wait to slip into turtleneck sweaters. Amiright?? J/K. Lolz.

Actually, the weather is quite lovely in the mornings. Newton and I can run a solid 2 miles without alarming passers-by that one of us might overheat and die at any moment. So, our seasons here are a little screwy, but I accept you for YOU, Texas weather!

One of the many great things about my little CSA box, is that I don't have to think about what veggies are in season or out of season (despite the weather). The box just tells me.

Last week, my delivery included sweet potato greens, yellow squash, sweet potatoes, red potatoes, bell peppers, eggplant, okra, onion, patty pan squash, and spaghetti squash. I was able to use three of those items in the recipe I'm sharing today, adapted from smitten kitchen and The NY Times.

What do I mean by double sweet potato? I used the one huge sweet potato along with the sweet potato greens. If you look at the recipes from SK and the NYT, you'll notice that they both used Swiss chard. The fact is, you can use any greens at all. Spinach. Kale. Turnip. Just get 'em in there.

This dish is warm and lovely. Some notes to make it a success:

  • There are a lot of ingredients on this list, and a bit of chopping, but I assure you that the cooking part is easy.
  • The trick is to get the lentils cooked through all the way. No one likes a crunchy lentil. No one.
  • If you don't have garam masala on hand but you do have a plethora of spices, just make your own blend. See my version below the recipe box.  
  • Don't skip the lime. 

Double Sweet Potato
& Lentil Curry

Prep time: 15 min
Cook time: 45 minutes
Yield: 4 servings

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
½ jalapeno, minced
1 teaspoon garam masala*
1 teaspoon curry powder
3-4 cups vegetable broth, divided
1 lb sweet potato, peeled and chopped into ½” cubes
¾ cup dried lentils (I used green)
1 bay leaf
2 packed cups chopped sweet potato greens
½ tsp salt
¼ tsp ground pepper
1 handful fresh cilantro, chopped
2 scallions, chopped
1 lime, zested

1. Heat olive oil in a large saucepan over medium heat. Sauté onions until translucent (about 4 minutes).
2. Add garlic, ginger, jalapeno, garam masala and curry powder. Sauté for 1 minute.
3. Add 3 cups broth, sweet potato, lentils, and bay leaf. Turn heat to HI, bring to a boil, then reduce heat to medium. Cover and simmer for 25 minutes. 
4. Add sweet potato greens, salt and pepper. If lentils look dry, add remaining vegetable broth.
5. Cook for 20 minutes longer, or until lentils and potatoes are tender.
6. Serve topped with scallion, lime zest, and lime wedge.

Calories 220, Total Fat 4.0 g, Cholesterol 0 mg, Sodium: 1138 mg, Protein 5.7 g, Fiber 7.0 g

* Garam Masala: (this makes just enough for the recipe above, adapted from here)

  • 1/4 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • very scant 1/8 tsp ground cloves
  • very scant 1/8 tsp ground nutmeg

Aaaaaannnnndddd... Finally, DON'T WORRY ABOUT THAT SODIUM. The recipe calculator likely used a high sodium broth. To ensure your sodium intake isn't through the roof, I'd recommend using a low sodium veggie broth.

Happy fall, ya'll!

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“We write to taste life twice, in the moment and in retrospect.”
― Anaïs Nin