Curried Lentils With Sweet Potatoes and Swiss Chard, and Roasted Cauliflower
I woke up this morning craving -nay, requiring– vegetables. Since the back yard is still half covered with thick, dingy ice floes I’m not quite in full-on salad mode. (At this point I’m not fully convinced spring is going to actually come – I’ll believe it when I see something green poking through.) My brain was trying to push me toward butter chicken, so I compromised with this veggie-based curry of sorts. I’ve seen a lot of curried sweet potato-legume (lentil, black & kidney bean) concoctions in the past month, so I may as well go ahead and make one and get it out of my system. This one came from the New York Times, by way of SmittenKitchen.
I meant to make naan, but my timing was way off. (Timing is not my forte. It’s particularly apparent at Thanksgiving and other multi-course meal events where there are a lot of witnesses.) I’m kind of glad I didn’t – had I made it I would have eaten three easily, and then sat around all night digesting dough. When I abandoned the naan idea, I put on a pot of basmati rice instead. (Perhaps naan tomorrow – something will need to go with the surplus of lentils.)
Really, there’s a serious lot of leftovers. 1 1/2 cups of dry lentils plus 2 pounds of sweet potato made a massive pot. Lunch is taken care of for a week, anyway. To go with I roasted some cauliflower – tossed around in a bit of oil and roasted at 400F for about 15 minutes. I have fulfilled my vegetable quota (for once). And I feel good for having eaten it all. (If I’d only stop eating these mini eggs.)
Curried Lentils With Sweet Potatoes and Swiss Chard
AuthorJulie
In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry, add more stock as needed.) Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes.
Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.
Ingredients
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i think Spring is kind of late everywhere this year, so hearty vegetables stews are so right in time, and since i love lentils this is a Heidi likes recipe. (even think you can substitute the lentils per cooked chickpeas)
I will confess to hopping on the tikka masala/naan bandwagon last night myself. Yours does look more balanced, that’s for sure. Tasty, too–chard and lentils sounds like an excellent team. It’ll be so nice when this heavy-food-justifying cold weather is over!
Hi Julie,
I did try the salad route last night for dinner….it was ok; you are right it’s too early. To compensate for the light meal I ate a few (maybe too many) mini eggs. But now you’ve got me wanting butter chicken…….Have a Hoppy Easter!
I met a friend last night at a local pub and had beer and wings – ouch! This looks much healthier, I will definitely make it this weekend – perhaps for a non-traditional Easter dinner? Thanks for the inspiration!
Saw this on smittenkitchen and thought it looked good. Because of your post, I am going to try it substituting parsnips for the sweet potatoes.
happy easter! i think we should take a moment and thank god for Bernard Callebeut.
I’m with you on the Mini-eggs – I should never be allowed to pay for gas, that’s my weak spot for buying those little things.
Whatever you do, whatever you decide to cook, Happy Easter everyone! (Hot Cross Buns sound good)
I am going to make this for dinner tonight. I just hope I can sub the lentils for green lentils. Going to make this in a couple of hours so yell loud if you can’t.
Oh yes – I used green lentils! They look a bit more brownish after they’ve cooked, but they started out a sort of army green.
That looks both healthy and tasty!
Julie I made it. Just as it is didn’t do rice maybe I should have. I loved it. Hubbie well he is a meat & potatoes guy and grumble grumble grumble lol. told him he had better get used to it. My son moved out today and guess what we are going to have more vegetarian meals, we eat way too much meat. I made him smile when I said we could drink more wine.
I made this tonight – so yummy and definitely will make again. I didn’t make rice. I served it with the roasted cauliflower and naan bread.
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The move to skip the naan and put on basmati rice instead seems like the right call once you see how much lentil mixture this makes. A 1 1/2 cups of dry lentils plus 2 pounds of sweet potatoes really does turn into a week’s worth of lunches. The roasted cauliflower on the side sounds like the simplest way to round it out.
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