By Josiah John
Rinse the brown rice under cold water until the water runs clear. In a medium-sized pot, add the rinsed brown rice along with 120 ml of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and the water is absorbed. Set aside.
Peel and finely chop the onion, garlic, and ginger.
In a large pan, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes, until the onion becomes translucent.
Add the curry powder, turmeric, and cumin to the pan. Stir well to combine and let the spices toast for about 1 minute until fragrant.
Add the diced sweet potatoes to the pan and stir to coat them in the spices.
Rinse the red lentils under cold water and add them to the pan along with 480 ml of water. Stir to combine, then cover and let simmer for about 15-20 minutes, or until the lentils and sweet potatoes are tender.
Once the lentils and sweet potatoes are cooked, add the light coconut milk to the pan. Stir well to combine and let it simmer for another 5 minutes. Season with salt and black pepper to taste.
Serve the red lentil and sweet potato curry over the cooked brown rice. Garnish with plain yogurt and fresh cilantro leaves. Serve hot.
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This Vegetarian Main Course Curry recipe is ready in 45 minutes and features Brown rice, Red lentils, Sweet potato and other delicious ingredients. Contains 450 calories total.
Rinse the brown rice under cold water until the water runs clear. In a medium-sized pot, add the rinsed brown rice along with 120 ml of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and the water is absorbed. Set aside.
Peel and finely chop the onion, garlic, and ginger.
In a large pan, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes, until the onion becomes translucent.
Add the curry powder, turmeric, and cumin to the pan. Stir well to combine and let the spices toast for about 1 minute until fragrant.
Add the diced sweet potatoes to the pan and stir to coat them in the spices.
Rinse the red lentils under cold water and add them to the pan along with 480 ml of water. Stir to combine, then cover and let simmer for about 15-20 minutes, or until the lentils and sweet potatoes are tender.
Once the lentils and sweet potatoes are cooked, add the light coconut milk to the pan. Stir well to combine and let it simmer for another 5 minutes. Season with salt and black pepper to taste.
Serve the red lentil and sweet potato curry over the cooked brown rice. Garnish with plain yogurt and fresh cilantro leaves. Serve hot.
Calories per Serving: 450
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