Hi there– Do you feel like you’ve been in an eating marathon?? Me too. With family and friends in the door and lots of reasons to celebrate this month– well, it’s been too delicious!
So if you’re ready for a simpler meal, satisfying, but not too heavy, and full of flavor, here you go! This curry is bright and light and just right about now…
SWEET POTATO COCONUT CURRY
1 1/2 cup brown rice
1 large sweet potato, cut into thirds
2 tab. olive oil
1 yellow onion, peeled & chopped
3 cloves garlic, minced
2 tsp. curry powder
1/2 tsp. powdered ginger
1/2 tsp. turmeric
1 tsp. garam masala
6 oz. can tomato paste
14 oz. can coconut milk
14 oz. can vegetable broth (or chicken broth)
2 cups water
1 cup red lentils
garnish: red onion & cilantro
Put the brown rice on to cook according to the directions on the package.
Set the 3 chunks of sweet potato into a shallow bowl with a 1/2″ of water and microwave for 8 to 10\\ minutes until it is tender. Peel it and cut it into small chunks.
Heat the olive oil in a large skillet. Drop in the chopped onion and cook until it is tender and begins to brown. Turn the heat to low and stir in the garlic, curry powder, ginger, turmeric, garam masala and tomato paste. Stir to blend.
Then turn the heat to high and pour in the coconut milk, both and 2 cups of water. When the mixture comes to a boil, stir in the lentils and simmer uncovered for 15 to 17 minutes until the lentils are tender but not yet mushy.
Stir in the chinked sweet potato and serve over the brown rice. Garnish with red onion and cilantro and serve up with some hot naan.*
* Frozen nano at Trader Joe’s is pretty good!