And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.
I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.
And what is better during the cold weather than a warm bowl of curry?
To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.
Most of my favourites have already been shared (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.
So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.
I am sharing this with Souper Sundays.
Sweet Potato and Coconut Curry
Adapted from Choosing Raw
1 tbsp coconut oil
1 onion, chopped
1 cup red lentils, rinsed and drained
1 medium sweet potato, washed and cut into 1 cm cubes
1 large carrot, peeled and cut into 1 cm cubes
1/2 tsp turmeric
1 tbsp mild curry powder
2 tsp grated ginger
3.5 cups water or vegetable broth
1/2 tsp salt, or to taste
1/2 cup coconut milk (light is fine)
1. In a large pot over medium heat, heat oil. Add onion, sprinkle with salt and saute for 5 minutes, until lightly browned. Add the red lentils, sweet potato, carrot, turmeric, curry powder and ginger. Stir to combine. Deglaze with the water. Turn heat to high and bring to a boil. Cover, turn heat to low and simmer for 25 minutes, or until the vegetables are tender. Stir in the coconut milk and remove from heat.
2. Serve with rice, naan, etc.