Brown Lentil and Sweet Potato Stew with Beyond Curry Powder
harish bharadhwajShare
Brown Lentils and Sweet Potato is a simple, hearty one-pan meal. This version combines soft brown lentils, sweet potato and onion in a tomato base with Beyond Curry Powder, finished with fresh basil and a drizzle of olive oil and balsamic for a savory, slightly sweet and tangy flavor.
Beyond Curry Powder brings roasted lentils, coconut, sesame and curry leaf to the pot, which gives the lentils a rich, home-style depth without a long list of spices. Its gentle warmth balances the natural sweetness of the sweet potato and the brightness of the balsamic.
Beyond Curry Powder Ingredients:
Bengal Gram*, Black Gram*, Rice Flour*, Sesame Seed*, Coriander*, Dried Coconut*, Himalayan Rock Salt, Red Chili*, Fenugreek*, Dried Curry Leaf, Asafoetida, Turmeric*
*Organic
This recipe uses our Beyond Curry Powder Seasoning.
| Serving Size: 3 | Prep Time: 5 minutes |
| Cook Time: 20 minutes | Total Time: 25 minutes |
Ingredients:
- 2 cups brown lentils, simmered until soft
- 1 yellow onion, cut into small squares
- 1 small sweet potato, cut into small squares
- 1/2 cup tomato paste
- 1/2 cup water
- 2 tablespoons Beyond Curry Powder
- Olive oil, for sautéing and drizzling
- Balsamic vinegar, to taste
- Fresh basil, for garnish
How to Make Brown Lentils and Sweet Potato with Beyond Curry Powder
Step 1: Simmer the brown lentils in water until soft, then drain and set aside.
Step 2: Heat a drizzle of olive oil in a pan with a splash of balsamic vinegar. Add the onion and sauté until soft.
Step 3: Stir in the tomato paste and 2 tablespoons Beyond Curry Powder, then add 1/2 cup water and mix well.
Step 4: Add the cooked lentils and sweet potato. Simmer until the sweet potato is soft.
Step 5: Garnish with fresh basil before serving. Add another drizzle of olive oil and balsamic if you like a more tangy, slightly sweet flavor.
Serve warm with roti and a shaved beet salad dressed with olive oil and balsamic vinegar.