Monday, April 29, 2013

Curried Thai Sweet Potatoes and Lentils - gluten free, vegan


  • 1 c lentils, rinsed
  • 4 cups broth, you could use *vegetable or chicken (*vegan)
  • 2 medium sweet potatoes, unpeeled and diced
  • 1 t tumeric
  • 1 T curry powder
  • 3 T olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, sliced thin
  • 1/2 head of green cabbage, thinly sliced/shredded
  • 2 jalapenos, minced (remove ribs and seeds)
  • 2 t fresh grated ginger (I love the stuff already pre-ground in the tube or jar)
  • 1 can (14.5oz) fire roasted tomatoes
  • 1 can light coconut milk
  • salt to taste (I used 1 t)
  • fresh cilantro for garnish
  • Red pepper chili flakes optional for added spice
  • Optional: 2 small chicken breasts, baked and cubed (not vegan)


  1. In a large pot, bring lentils, broth, and sweet potatoes to a boil.  Reduce heat and simmer on low for 30 minutes or until the sweet potatoes and lentils are barely done cooking. 
  2. Add in the tumeric, curry, salt, fire-roasted tomatoes, and ginger to the same pot and continue cooking for another 10 minutes.
  3. In a large skillet, heat the oil and saute onions, garlic, and jalapenos for 2-3 minutes.  Then add in the sliced cabbage and cook for 10 minutes.
  4. Add the sauteed mixture to the large pot and stir in the coconut milk.  Top with fresh cilantro.
I went ahead and included some baked chicken in this dish for some added protein, but that is optional for sure.  I used 2 chicken smaller chicken breasts, (baked and cubed) and added them in with the coconut milk.  Without adding in extra heat, this is about a 1 star recipe and great for the not -too-spicy curry lovers.  For the adults, we added in a couple shakes of red pepper flakes for some extra kick.  Absolutely delicious both ways! Sometimes it's nice to keep it mild and let everyone add in the spice factor that they prefer.  This was a very healthy, hearty, and flavorful dish.  Really delicious!!! Photo credit and recipe inspiration goes to Pinch of Yum.

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