sweet potato and red lentil coconut curry
Dearest readers, I have not forgotten about you, I promise. I know I haven’t been posting regularly, but I’ve been busy cooking freezer-friendly meals to heat up when the baby arrives, most of which I’ve also been photographing to publish on the blog. So now I have plenty of recipes to share with you for the next couple of weeks…and many blog posts to write and schedule for the first couple of weeks with our baby at home. I’m due any day now, and Savormania will keep me busy while we impatiently wait for our baby to be born. He seems in no hurry and so happy kicking around in my belly. Although I can’t wait to meet him, hug him and never let him go, I think I’m really going to miss feeling his little kicks and hiccups in my belly.
Vegetable curries make great freezer-friendly meals to reheat on days where you don’t have the time or energy to cook. Curry was always a spice that I hated, but for some reason I’ve been craving it throughout my pregnancy and have now fallen in love with it. I hope I’ll still like it as much after I give birth!
Curries are such a delicious way to use up vegetables in your fridge while keeping you full. For this recipe, I decided to use a mix of onion, garlic, sweet potatoes, carrots, spinach and lentils, which I cooked until fragrant and soft in coconut milk. I love using fresh ginger, curry and turmeric to spice up my curries, as well as lemongrass stalks whenever I have some in the fridge. The lemongrass and ginger enhance the dish’s exotic taste and give it so much more aroma. I guarantee you’ll want to soak up every last drop of this sauce!
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- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 tablespoon thinly sliced fresh ginger
- 1½ tablespoons curry powder
- ½ tablespoon ground turmeric
- 1 garlic clove, minced
- 1 medium sweet potato (about 230g), peeled and cubed
- 1 medium carrot, peeled and sliced into coins
- 250ml coconut milk
- 1½ cups vegetable broth
- ½ cup red lentils, rinsed
- 3 cubes frozen spinach
- 2 lemongrass stalks
- In a large skillet, heat the vegetable oil over medium-high heat. Cook the onion with the ginger, curry powder and turmeric until fragrant and softened, about 5 minutes. Add the garlic, sweet potato and carrot and cook for 5 more minutes.
- Add the coconut milk, vegetable broth, red lentils and frozen spinach.
- Cut off the hard stems of the lemongrass stalks and bash the thick ends with a rolling pin to release the aroma. Put the lemongrass stalks on top of the curry and cover the skillet.
- Reduce heat to low and simmer for 30 minutes until all the vegetables are cooked through. Make sure to stir the vegetables and lentils from time to time to make sure that nothing sticks to the bottom of the pan and burns. Remove the lemongrass stalks right before serving and serve warm.
This recipe is freezer-friendly and can be easily doubled or tripled to serve more people.