Sweet Potato and Lentil Curry with a Leftovers Idea

I was seeking out new sweet potato recipes since in quarantine times, sweet potatoes last pretty long and limit trips to the grocery store. I think I like this one so much, I'll make it even when life goes back to normal. Lots of flavor and #InstantPot instructions are all anyone can ever need.


I'm bummed my spinach didn't keep, because I'm always excited to sneak in leafy greens, but what can you do?





Changes I made:


  • Replaced shallots with red onion

  • Replaced red curry with green curry

  • Replaced fish sauce and soy sauce with coconut aminos

  • Left out spinach because the box of spinach I bought didn't last even 4 days :(

  • Used lite coconut milk

  • Used cauliflower rice instead of basmati


Source: Half Baked Harvest | Serves: 4-6 | Time: ~35 min


Ingredients

2 tbsp EVO

1/2 red onion, finely chopped

1 inch fresh ginger, grated

2 #SweetPotatoes, peeled and cubed

4 tbsp Thai green curry paste

3 cups veggie broth (homemade to reduce sodium)

3/4 cup dried red lentils

3 tbsp coconut aminos

1 tbsp creamy peanut butter

1 (14 ounce) can lite coconut milk

Juice from 1 lime (I actually have limes on hand! Crazy, right?)

1/3 cup fresh cilantro, chopped plus more for serving

Cooked cauliflower rice, for serving

Chickpeas

2 tbsp sesame oil 1 can #chickpeas (garbanzo #beans) drained and patted dry 2 tbsp coconut aminos 1 tbsp sesame seeds


Instructions

Set Instant pot to sauté. Add the olive oil and onion and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 


Add 3 cups broth, lentils, aminos, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.


Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the aminos and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.


Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 


To serve, divide the rice among bowls and ladle the curry over top. Top with chickpeas and cilantro.


Leftovers Idea | Serves: Depends on leftovers | Time: ~15 min


We had PLENTY of leftover curry. To give it a different vibe for lunch, I made some adjustments.



Ingredients

Leftover curry

Vegetable broth

White #mushrooms, chopped

1 tbsp sesame seed oil

Udon noodles

Cilantro

True Made sriracha


Instructions

Start bringing your water to a boil to cook your noodles.


Meanwhile, warm your leftover curry up in a pot with vegetable broth to thin it out a bit for the noodles.


Warm sesame seed oil over medium heat. Add mushrooms and saute for 10 minutes.


The udon noodles will take about 6 minutes.


Add cooked noodles to bowl. Ladle curry on top. Add the sauteed mushrooms. Sprinkle on cilantro, and add some sriracha to spice it up.


Enjoy!


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