it’s Monday again – again too soon if you ask me. My weekend was fun yet not relaxing. And I am miffed! I pulled a muscle yesterday at my soccer match and that means no workout for me. Unfortunately it’s the rectus femoris muscle. One you use practically at any kind of sports. Maybe some light running and arms workout will be okay for me today. Let’s see what the day brings.
Today’s recipe is one of my wild kitchen experiments. And again, it’s vegan. I am really surprised again how many of my recipes turn out to be vegan.
And this is a perfect recipe for fall. When it turns fall I start to crave warm, orange colored and “earthy” food. Like potatoes, sweetpotatoes, parsnips, carrots and pumpkin. Or even red lentils. And I like my spices to create a deeper, richer flavor. I ditch my beloved thai curry for masala curry for example. Thai Curry is very light. So it’s perfect for summer. Masala is a lot heavier in taste. So I love it in fall. Here you go with a vegan fall curry recipe…
Red Lentil & Sweetpotato Curry
5 portionen without rice, 8 portions with rice
1,5 kg sweetpotato
1 cup red lentils
2 canned tomatos
4 spring onions
2 cloves of garlic, chopped
2 tbs yellow curry paste
1 tsp cumin
salt and pepper
1 tbs tandoori masala curry powder
- Dice the sewwtpotatoe and bake in the oven until done but still firm
- In a big frying pan lightly sautée the spring onion and add the tomatoes
- Add red lentils, curry paste and garlic and let boil up
- Add the sweetpotatoe and boil lightly for about 20 minutes
- Add cumin, salt, pepper and the tandoori masala curry powder and let cook until all the ingredients are mushy.
- Add some water from time to time and stir well
- In the end you can add some seasoning if you like
You can either enjoy it plain or add some brown rice. I like it better with some rice. And these colors are amazing!!!
Nutritional value (for one portion without rice): 260 kcal, 1,2 g fat, 51,9 g carbs, 7,4 g protein, 6,9 g fiber
When you cook a big portion and eat it over a few days be prepared that it gets hotter over the first night. You might want to be careful with the seasoning and add a little more the next day if necessary.
I so desperately want it to be fall now. I stare at the leaves and wish them to turn from green to different shades of warm earthy colour. The weather is certainly not summer anymore. I can wear boots and a lined vest but it’s still not cold enough for my big woolen scarfs. I love scarfs and I am so looking forward to having them back to work up my wardrobe. For this Wednesday I have a feeling that I might be able to do one thing from my want-do list. Fingers crossed. I will keep you posted!
Have a wonderful start to the week.
Kathy @ Olives and Garlic says
I love this recipe. I made something close to this last night for dinner – used lentils and butternut squash. 🙂
Oh I can imagine butternut in it too. Maybe next time 🙂