By Josiah John
Rinse the brown rice under cold water until the water runs clear. Place it in a medium saucepan with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until tender. Set aside.
While the rice is cooking, heat 1 teaspoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
Add the diced sweet potato to the pan, stirring to coat with the spices.
Rinse the red lentils under cold water and add them to the pan along with 80 ml of light coconut milk. Stir to combine.
Pour in about 200 ml of water, bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 20 minutes, or until the sweet potatoes and lentils are soft and cooked through. Stir occasionally, adding more water if necessary to prevent sticking.
Season the curry with salt and black pepper to taste. Adjust seasoning as desired.
To serve, place a portion of the brown rice on each plate. Top with the red lentil and sweet potato curry.
Garnish each serving with a dollop of plain yogurt and a sprinkle of fresh cilantro. Serve hot.
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This Vegetarian Main Course Curry Gluten-Free recipe is ready in 45 minutes and features Brown rice, Red lentils, Sweet potato, diced and other delicious ingredients. Contains 450 calories total.
Rinse the brown rice under cold water until the water runs clear. Place it in a medium saucepan with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until tender. Set aside.
While the rice is cooking, heat 1 teaspoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
Add the diced sweet potato to the pan, stirring to coat with the spices.
Rinse the red lentils under cold water and add them to the pan along with 80 ml of light coconut milk. Stir to combine.
Pour in about 200 ml of water, bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 20 minutes, or until the sweet potatoes and lentils are soft and cooked through. Stir occasionally, adding more water if necessary to prevent sticking.
Season the curry with salt and black pepper to taste. Adjust seasoning as desired.
To serve, place a portion of the brown rice on each plate. Top with the red lentil and sweet potato curry.
Garnish each serving with a dollop of plain yogurt and a sprinkle of fresh cilantro. Serve hot.
Calories per Serving: 450
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