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This Fall weather is perfect for a warm, comforting, vegetarian curry.  

Sweet Potatoes are in full swing right now at the markets, and they are packed with nutritional value.  When I received my CSA box this week from Johnson’s Backyard Garden, I had a plethora of sweet potatoes, and this recipe was the result.  A friend of mine lives in Australia, and told me that curries are typically served with a sweet potato mash, which ultimately got my mind thinking for this recipe.  It’s delicious.

Next time you see sweet potatoes at the farmers market, keep this recipe in mind.  Sweet and spice come together to make this the ultimate comfort dish!

Sweet Potato & Lentil Curry
Time: 1hr Serves: 6

-1 large onion (or 4 small), diced
-4 garlic cloves, finely minced
-1 tbls olive oil
-1 tbls unsalted butter
-1 tsp red pepper flakes
-2 cups of dried lentils, rinsed
-2 lbs sweet potatoes, peeled and chopped into ½ inch cubes
-2 small red peppers, finely chopped
-2 ½ tbls curry powder
-1 tbls ground cumin
-1-2 tsp cayenne pepper (optional)
-2 tsp salt
-2 tsp pepper
-6 cups of low sodium chicken broth
-1 ½ cups of green beans, cooked and cut into 2in pieces


In a Dutch oven, over medium heat, cook onions in red pepper flakes, olive oil & butter. Cook until soft and translucent. About 7 minutes.
Add garlic and cook for 1 minute.
Add lentils, sweet potatoes, curry powder, cumin, cayenne powder, salt & pepper, to the onion mixture. Combine well.

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Cover veggies with the chicken stock.

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Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.
Taste for salt & pepper. Add more if needed.
Serve with rice and a dollop of tzatzki sauce. You can also use sour cream, Greek yogurt, or crème fraiche if you don’t have tzatzki sauce.


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