Indian-Style Red Lentil and Sweet Potato Curry

This lovely curry is sweet and spicy, nourishing and delicious … but most importantly, oh so simple and quick. A curry in a hurry for families on the go, and a delightful meal whether served up on a bed of hot white rice or scooped up from the plate in fresh flat breads.

Indian-Style Red Lentil and Sweet Potato Curry

Recipe by Lisa Turner Cuisine: Indian Published on March 9, 2009 A fast and simple colorful red lentil and sweet potato curry — fragrant, sweet and spicy, nourishing and delicious Print this recipe Ingredients: 1 tablespoon olive oil 1 large onion, chopped 1-inch piece fresh ginger, minced or grated 1 large sweet potato, peeled and cubed 1 large potato, cubed 1 tablespoon curry powder 1/8 teaspoon cayenne (optional) 1 1/2 cups red lentils, rinsed 3 cups vegetable stock 1 teaspoon sea salt fresh ground black pepper Instructions: Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and fry until the onion begins to turn brown around the edges, about 5 minutes. Toss in the ginger, sweet potato, potato, curry powder, and cayenne if using, and stir for a minute to coat the vegetables with the spices. Turn down the heat to medium-low and stir in the lentils and vegetable stock. Cover and simmer until the lentils are cooked and the vegetables are tender, about 20 minutes. Remove from heat and season with salt and fresh ground black pepper. Serve with hot rice or fresh Indian flat breads. Makes 4 to 6 servings