Tonight, I was getting ready to make a simple beef vegetable soup for dinner and when I took the beef out of the fridge it didn't look the best. I needed a backup plan and veggies were what I had to work with. I was missing some ingredients in every Sweet Potato curry recipe that I looked up, so I decided to make up my own. The recipe that I came up with turned out pretty good so I decided to post it here for future reference. And if any of you would like to try it, go for it. I served it with white rice but it would also be good with quinoa, I think. There is also this rage out there for cauliflower rice. We didn't have any cauliflower in our medley of veggies but maybe next time. Oh ya, we've almost been home for a week from our big American holiday and visit with family and friends. It was a really nice trip with Enzo getting all sorts of lovin'. Things are slowly getting back to normal. Without further ado, here is the recipe.
Sweet Potato Curry
1 small onion (chopped)3 cloves garlic (chopped)
2 small carrots (sliced 1/4" thick)
1 stalk celery (diced small)
1 sweet potato
2 small tomatoes (chopped)
1/2 cup red lentils (soak and rinse in warm water before use)
1 2" knob of fresh ginger grated
1-2 tbsp mild curry spice mix ( http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe.html)
12 kafir lime leaves
1 pinch of red chilli pepper flakes
2 cups vegetable stalk
Heat a tablespoon or so of coconut oil in medium to large sauté pan. Next add the onion, garlic, carrot, celery, red pepper and ginger. Cook until soft, 3-4 minutes. Next add sweet potato and lentils. Add curry powder. Give a stir and let cook 1 minute. Lastly, add the chopped tomato, vegetable broth, and kafir lime leaves. Cook covered for 20 minutes, then uncover and cook for another 12. Enjoy!!
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