Print This Recipe

Print
Lentil Curry

Lentil Curry

Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.

Everyday Food, March 2004 http://www.marthastewart.com/337671/lentil-curry
4.108695
Rated
82.1739100(47)47
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 tablespoons curry powder
    • 1 pound sweet potatoes, peeled and cut into 1-inch chunks
    • 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
    • 1 cup brown lentils, picked over, well rinsed, and drained
    • 2 cans (14.5 ounces each) diced tomatoes with juice
    • Coarse salt
    • Plain low-fat yogurt, for serving (optional)

Directions

  1. In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
  2. Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
  3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.