lentil + sweet potato curry

An easy, and delicious, one-pot meal! Packed full of the six-tastes of Ayurveda, this satiating dish will not only please the taste buds, it’s great for those who are short on time… on the table in 30 minutes! For more Easy One Pot Meals, check out our on demand library for access to recorded Cooking with Kristin sessions.

Ingredients

2 TBS ghee (or coconut oil)
1 small onion, chopped
3 to 4 garlic cloves, finely minced (omit for high pitta)
¼ tsp hing
½ jalapeño, finely chopped (omit for high pitta)
1-inch piece fresh ginger, peeled and grated
1 TBS curry powder
1½ tsp garam masala
½ tsp turmeric
4 cups vegetable broth
3 cups sweet potatoes (about 2 medium), peeled and chopped
1½ cups red lentils or mung beans, rinsed and picked through
¾ cup plain non-dairy yogurt
Juice of ½ lime
1 bunch swiss chard, de-stemmed + roughly chopped
1 tsp black salt (kala namak) or himalayan mineral salt
Fresh black pepper

Method

Soak the lentils or mung beans for at least 4 hours. Overnight if possible. Drain and rinse thoroughly.
Heat a medium saucepan over medium heat. Add the ghee (or oil). Add the onion and sauté until translucent (3 to 4 mins).
Add the garlic (if using) and continue to sauté for about 1 min. Add the jalapeño and sauté for about 2 mins. Add the hing, ginger, curry powder, garam masala, and turmeric. Stir to fully combine and cook for about 2 mins.
Add the lentils or mung beans to the pot and stir well to coat them in the spiced ghee/oil.
Add the broth and sweet potatoes. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
When the lentils are tender and the liquid has decreased, add the yogurt, lime juice, and chard, and cook until the chard is just starting to wilt. Add the salt and pepper. Serve hot and enjoy!

Serves 4

related products

red lentils

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organic cultured ghee

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herbs by the ounce

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split mung beans

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hing

from $11.00

spice jar measuring spoons

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