Lentil Curry with sweet potatoes and cashews.

Today we were in Thailand Lentil Curry with sweet potatoes and cashews.  

The difference between Thai and Indian curry is that the former is using fresh ingredients while the latter is using traditionally powdered spice mixes. We have a freeze dryer, and so we dried the lemongrass we grew in our garden. We did the same with curry leaves, Kafir, Naom that we got from a farmers market. I made from these dried ingredients a powdered mixture, which is my Thai mixture. Also, I have made a vegetable bullion mixture in the same way, which always comes handy.  When you have lemongrass, you have a lot of leftovers. Instead of throwing it away, I boiled it and then filtered the solution. Then I froze the water in a Silicon ice cube maker. Again, this gets very handy. I did the same with coconut milk or cream from a can and only use what I need, which is great!. This time I tried coconut cream that was pressed and dried.   
Ahh, I realized I had no ginger root pieces in the freezer. So I used a big piece of crystallized ginger. I washed off the excess of sugar   

The Thai curry sauce can be easily made in a Vitamix blender. All you need to do is add the ingredient and some water and mix it. Cook whatever you make (rice or lentils) and pour it over it. Bring it to a boil and simmer it for a few minutes, then turn it off and let it rest. It is that easy.

When you are ready to eat it, take a little and microwave it. Some fresh avocado or salad leaves, and it is a great dish. Want to make it with chicken. Just cut a chicken breast in small stripes and fry them with some golden oil brown, then add them to the dish and simmer for 10 min.  

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Yellow Lentils with Thai Coconut Curry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Quick to make with spices in our Corona challange

Course: Main Course

Cuisine: Fasting Food, Vegan, Vegetarian

Servings: 4

Calories: 297 kcal

Ingredients

• 1 cup lentils yellow dried
• 1 sweet potato
• 1/4 cup cashews raw

Curry sauce

• 1 tsp Thai spice mix
• 1 Tbsp ginger crystallized chopped
• 1 tbs curry powder mild
• 1 tbs curry powder hot
• 1/2 tsp ginger powder
• 1/4 tsp cumin powder
• 1/4 tsp cardamon powder
• 1/4 tsp Turmeric powder
• 1 1/2 tsp red miso
• 1/2 tsp Vegetable bouillon paste
• 2 tsp coconut cream paste or powder
• 3 cubes Lemon grass water
• 1 pinch salt
• 1 pinch black pepper
• 1 cup water

Instructions

1. Cook 1 cup of yellow or red lentils until it is medium-soft (in pressure cooker 6 min plus 3 min natural release

2. Cook one sweet potato until it is soft and remove skin and chop in smaller pieces (in microwave 5 to min with skin)

Make sauce in high speed blender

1. Add all ingredients of the curry sauce in a high-speed blender (we are using a small size adapter for a Vitamix). Blend until it is smooth. 

Mix together

1. Add the sauce over the lentils in a non-stick pot. Add a little water to wash out the sauce from the blender. Simmer for 15 min. Then add the sweet potato pieces and simmer for an additional 5 minutes. Turn it off and let it rest. Easy to microwave before serving. Season with salt and pepper to your taste. 

Nutrition Facts

Yellow Lentils with Thai Coconut Curry

Amount Per Serving

Calories 297 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Sodium 239mg10%

Potassium 748mg21%

Carbohydrates 48g16%

Fiber 18g75%

Sugar 6g7%

Protein 16g32%

Vitamin A 8064IU161%

Vitamin C 3mg4%

Calcium 61mg6%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.