Red Lentil and Yam Curry Recipe

by katerina on September 19, 2007

The season is changing and the time for comforting warm bowl of stews and soups is here. To start off the season I made a hearty vegetarian curry out of yams and red lentils. It was extremely easy and will get better each day. I think this is an easy base recipe that you could do lots of different things with. You could certainly add some meat or use water instead of stock.

[print_this]Red Lentil and Yam Curry (serves 4)

2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1″)
1 bay leaf
4 cups chicken stock (or vegetable stock)
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper

In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning – you will likely need salt. Stir in cilantro and serve.[/print_this]

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