Sweet Potato and Red Lentil Curry
1- In a pot, sauté
2 onions, cubed
6 garlic gloves, minced
2 sweet potatoes, diced
2 tbsp grated ginger
2- Add
1 tbsp black mustard seeds*
2 tbsp curry powder
3 tbsp masala seasoning
Juice 1/2 lime
1 tsp Kashmiri red chili powder**
3- Add
4 cups water
5 cups plant-based milk
2 bay leaves
4- Bring to a boil and cook on low-medium heat with a lid for 12 min.
5- When there are 7 minutes left to the cooking time, add
1 cup split red lentils
6- Add and mix
2 tbsp cilantro
7- Serve with some more cilantro, a quarter of a lime and some freshly cracked pepper
*Yellow mustard seeds would also do just fine ;).
**Some cayenne pepper powder could do the trick, however keep in mind that it is spicier and in this case I would also add a little paprika powder to compensate for the sweetness Kashmiri red chili powder adds to a dish.
A wonderful One-Pot recipe, ready in less than 30 minutes, including prep time. It makes for unforgettably tasty lunches that you won’t want to wait to devour on the next day. It doesn’t get better than this!
This recipe makes for a pretty thick curry that is delicious when enjoyed hot, but I also recommend keeping some for the next day and eating it as a cold potato salad as well. It is honestly the best potato salad I ever had and it is definitely worth it. You can also use it to garnish tortillas to make indian-style sandwiches that are to-die for.
Have fun with it :)!