Roasted Sweet Potato and Red Lentil Thai Curry with Zucchini Bites

Lately I’ve been cooking pretty much stew meals only. It’s the chilly autumn weather making me crave something warm and spicy food for the soul. As I haven’t got that much of a cooking experience from the stew and curry kind of foods, last few weeks I’ve been flipping through my bookshelf and all the cookbooks in it, just to learn some of the cooking secret.

This is my very first curry recipe, made with sweet roasted sweet potato, zucchini bites, flavor bursting cherry tomatoes and dried red lentils. Full of the immune-boosting vitamins A, B and C, potassium, manganese and fiber not to mention the lycopene of cooked tomatoes, making you and your skin glow healthy and happily. It’s the perfect kind of spicy stew making you feel good and warm inside and out. I shall call it veggie-high.

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Here’s what you need:

1 larger sweet potato
ground cumin, turmeric, ginger, cilantro, paprika
salt and pepper

1 ½ tbsp red thai curry paste
2 cups low sodium vegetable broth
1 yellow onion
2 small or 1 larger zucchini
250 grams cherry tomatoes
¾ cup dried red lentils
1 can (400g) chickpeas
5 stems of baby kale
1 cup coconut milk

This is the way to do it:

  1. Preheat your oven to 225°C and line a baking tray with parchment paper.
  2. Cut the sweet potato to cubes and place on the lined baking tray. Toss generously with the spices (feel free to use any additional spices too). Bake in the oven for about 25-30 minutes or until perfectly roasted.
  3. While the sweet potato is roasting, dice the yellow onion and place to a pot with the red thai curry paste and about ¼ – ½ cup of the vegetable broth. Sauté for 4-5 minutes or until the onion comes soft and golden.
  4. Add the diced zucchini and ½ cup vegetable broth. Let simmer for a couple minutes, stirring regularly.
  5. Cut the cherry tomatoes to half and add in the pot with the remaining vegetable broth and red lentils. Bring to boil and let simmer until the lentils are cooked.
  6. Discard the baby kale stems and finely chop the leaves. Transfer to pot with the rinsed chickpeas and coconut milk. Stir gently until the kale is wilted.
  7. Take the sweet potatoes out of the oven and add in the curry pot, stir to mix. Remove from the heat, add any season if you’re feeling so, serve and enjoy!

Pssst! This goes perfectly with some rustic wholegrain oat bread slices! 😉

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All smiles and happy vibes to your awesome day!

x Ella

@ellalunamaria

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