Sweet Potato and Lentil Curry

Hi Everyone, I hope you’ve had a great day.

This recipe is great and can be eaten alone, with a side of rice or even homemade bread that can be dipped into the sauce. It is very nourishing and hearty but still great for this time of the year when the weather is cool and you fancy something hot. It’s nice and easy to prepare with minimal preparation. I’m cooking with a great range of vegetables; broccoli, garden peas, sweet potatoes and lentils but you could easily substitute them with your favourite vegetables. I always enjoy cooking with sweet potatoes because they offer such a delicious flavour that really compliments the curry paste used in this recipe. Sweet potatoes are also a great source of fibre which aid in the healthy digestive system, not only that, but cooking sweet potatoes is known to increase their vitamin C content.

Recipe: Sweet potato and lentil curry (serves 1)

Ingredients

1/2 tsp oil

1/3 small onion, finely diced

1/2 tbsp curry paste

Pinch of turmeric

30g lentils, soaked overnight in water

300ml stock

1 sweet potato, peeled and cut into cubes

Handful of broccoli florets

50g garden peas

Method

  • Heat the oil in a pan, once hot, add the onion and cook for a few minutes until soft.
  • Next, mix in the curry paste, turmeric, lentils and stock. Cook for 10 minutes on a low simmer.
  • After that, add the sweet potato and broccoli.
  • Cook for a further 5 minutes before adding the garden peas. Give it a final stir and leave on a low heat for a further 5 minutes and serve.

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*Nutrition information sourced through Google Scholar.

Cauliflower, Lentil and Potato Curry

Hello everyone, I hope you’re doing well!

Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.

You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.

The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.

Recipe: Cauliflower, lentil and potato curry (serves 1-2)

Ingredients

1 tsp oil

1 shallot, finely diced

1 tbsp red thai curry paste

1/2 tsp turmeric

35g dried green lentils, soaked overnight

330ml vegetable stock

1/4 cauliflower, chopped

1 small potato, diced

1/2 tsp coconut cream

*serve with a small portion of rice*

Method

  • Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
  • After that time, mix in the red thai curry paste, turmeric and lentils.
  • Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
  • Then add the cauliflower and potato, adding a little more water if necessary.
  • Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.

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Sweet Potato and Lentil Empanadas

Hi everyone, thanks for stopping by my blog.

This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.

Recipe: Sweet potato and lentil empanadas (makes 6)

Ingredients

1 tbsp oil, for frying

1/4 onion, finely diced

1 large sweet potato, grated

65g lentils, cooked

1/2 tsp cumin

1/2 tsp paprika

Pinch of chilli flakes

Pinch of salt

Sprinkle of thyme

1/2 tsp brown sugar

Splash of water

Use my empanada recipe here <<

Use my kale pesto recipe here <<

Method

  • Prepare all of the ingredients and heat the oil in a frying pan.
  • Once hot and the onion and cover with a lid for 3 minutes on a low heat, this will soften the onions without burning them.
  • Next, mix in the sweet potato along with the spices and add a splash of water so it doesn’t dry out.
  • Cover with the lid again and allow the sweet potato to fully cook for 10-12 minutes.
  • After that, add the lentils and cook for a further 2 minutes and stir.
  • Leave the sweet potato mixture to cool down. In the meantime, preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the empanada pastry and cut out the pastry using a medium sized bowl.
  • Spoon some of the sweet potato mixture onto the pastry and top with a little of the kale pesto.
  • Fold the other half of the pastry over and crimp the edges using your fingers all the way round.
  • Repeat the above 2 steps until all of the mixture is used up and place each one on the prepared tray. Leftover pastry can be put in the freezer for another time.
  • Bake in the oven for 25 minutes and serve.

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sweet-potato-and-lentil-filling1-1

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Curried Lentils and Rice

Hello everyone, I hope your day has been well.

So when I was making this recipe I never had curry powder in the cupboard so I looked online and found a mixture of spices (turmeric, cumin, coriander and ginger) that when combined make a great curry alternative. I have really been enjoying eating lentils recently, they have an earthy and nutty flavour to them that would really compliment any dish.

Lentils are a great staple food to have in your cupboard because you can sprinkle them into most dishes, like curries, soup or any rice dish. They are a great source of fibre and protein and a healthy gluten free option. This recipe overall is full of flavour and definitely one to try!!

Recipe: Curried rice and lentils (serves 1-2)

Ingredients

1 tsp olive oil

1/4 small onion, finely diced

1/2 tsp curry powder (or an even mixture of turmeric, cumin, coriander and ginger)

Sprinkle of thyme and salt

300ml boiling water (you may need more)

48g lentils

64g rice

Method

  • Heat the oil in a pot for 1 minute before adding the onion, cook this for 5 minutes on a low heat stirring regularly. Add the curry powder, thyme and salt, cover with a lid for 2 minutes to continue cooking.
  • The onions should be slightly soft at the point, add the boiling water to the pot and bring to boil.
  • Next add the lentils and rice, leave on a gentle simmer until fully cooked, roughly 20 minutes but keep checking.
  • Give the ingredients a final mix to combine everything together and serve.

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Rice and Lentil Empanadas

Hello everyone, I hope your day has been well.

I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.

Recipe: Rice and lentil emapanadas (makes 6)

Ingredients

45g brown rice, cooked

95g lentils, cooked

1/2 tsp garlic powder

1/2 tsp tumeric

1/2 paprika

1 tbsp tomato puree

1/2 tsp oregano

Pinch of salt and pepper

Use my empanada pastry recipe <<

Use my kale pesto recipe <<

Method

  • Separately cook the rice and lentils according to the packet instructions.
  • Add both to a bowl along with the other ingredients and mix everything together until well combined.
  • Set aside to cool and down and preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the dough and use a 3 inch cutter to make the pastry shapes.
  • Spoon 1 tbsp of the rice and lentil mixture onto half of the pastry, then 1 tsp of the kale pesto recipe on top.
  • Fold the pastry over the top and crimp the edges using your fingers to secure the empanada.
  • Repeat the above step until all of the filling is used up.
  • Place each empanada onto the prepared tray and bake in the oven for 25 minutes until the top is slightly golden.

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*recipe inspired by Greg Nelson Cooks*

lentil-and-rice-filling1

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