Asian

Lentil and Sweet Potato Curry is for Dinner.

Lentil and Sweet Potato Curry takes 10 minutes to prepare.

Lentil and Sweet Potato Curry takes 45 minutes to cook.

Lentil and Sweet Potato Curry makes 4 servings.

The ingredients for Lentil and Sweet Potato Curry are:

Lentils, 1 cup (remove)
Canned Tomatoes, 1 can (remove)
Sun Dried Tomatoes, .5 cup (remove)
Shallots, 3 tbsp chopped (remove)
Garlic, 5 clove (remove)
Coconut Oil, 1 tbsp (remove)
Vegetable Broth, 3 cup (remove)
Jalapeno Peppers, 1 pepper (remove)
Curry powder, 1 tsp (remove)
Turmeric, ground, 1 tbsp (remove)
Spinach, fresh, 100 grams (remove)
Sweet potato, 2 sweetpotato, 5" long (remove)

Here is how you make Lentil and Sweet Potato Curry:

1. Add 1 cup of dry lentils (I used green) to a large pan.2. Peel and cube 2 medium sweet potatoes, add to the pan.3. Make the vegetable broth - I used 2 Kallo vegetable stock cubes mixed into 1.5pints (3 cups) boiling water. Add the stock to the pan, bring to the boil, then simmer for 30mins, covered.4. Roughly chop half a cup of sundried tomatoes (I used dried tomatoes, which had soaked for about 4 hours). Add the sundried tomatoes, and one can of chopped tomatoes to the pan. Add 1 teaspoon curry powder and 1 teaspoon of turmeric. Cook for a further 10 mins.5. Meanwhile, finely chop the shallots & chilli, mince the garlic. 6. Melt 1 tbs coconut oil in a small pan or skillet, saute the garlic, shallot and chilli for about 5mins, then add to the main pan.7. Add the fresh spinach to the pan and cook until wilted. Check if it needs seasoning - I didn't add any salt, but that may depend upon personal taste and the type of broth used.

The nutritional information for Lentil and Sweet Potato Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.2

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 938.9 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 8.4 g
• Protein: 8.3 g

Lentil and Sweet Potato Curry is Asian cuisine.

The dietary needs meet for Lentil and Sweet Potato Curry is Vegan