By Josiah John
Rinse the brown rice under cold water until the water runs clear. Cook the rice according to the package instructions. Typically, for 60 g of brown rice, use about 120 ml of water. Bring to a boil, then simmer covered for 25-30 minutes or until tender.
While the rice is cooking, prepare the other ingredients: dice the onion, mince the garlic, and finely grate the ginger.
In a large pot, heat 1 tsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin. Cook for 1 more minute to toast the spices.
Add the diced sweet potato, rinsed red lentils, and light coconut milk to the pot. Pour in enough water to just cover the ingredients, about 200 ml. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the sweet potato is tender and the lentils are cooked through. Stir occasionally and add more water if needed.
Season the curry with salt and black pepper to taste. Simmer uncovered for an additional 5 minutes to thicken if necessary.
Serve the curry over the cooked brown rice. Garnish with a dollop of plain yogurt and fresh cilantro leaves.
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This Main Course Vegetarian Gluten-Free 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. Cook the rice according to the package instructions. Typically, for 60 g of brown rice, use about 120 ml of water. Bring to a boil, then simmer covered for 25-30 minutes or until tender.
While the rice is cooking, prepare the other ingredients: dice the onion, mince the garlic, and finely grate the ginger.
In a large pot, heat 1 tsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin. Cook for 1 more minute to toast the spices.
Add the diced sweet potato, rinsed red lentils, and light coconut milk to the pot. Pour in enough water to just cover the ingredients, about 200 ml. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the sweet potato is tender and the lentils are cooked through. Stir occasionally and add more water if needed.
Season the curry with salt and black pepper to taste. Simmer uncovered for an additional 5 minutes to thicken if necessary.
Serve the curry over the cooked brown rice. Garnish with a dollop of plain yogurt and fresh cilantro leaves.
Calories per Serving: 450
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