Lentil, pumpkin and sweet potato curry recipe, by Foodtropia

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Lentil, pumpkin and sweet potato curry recipeFernando Roy

Spoon dishes are our downfall in winter. We could survive on them during the cold months because the versatility is splendid. As if the variety that we find in Spanish gastronomy were not enough, we can also surrender to international spoon dishes or give the most traditional dishes a little ‘twist’. Paola Freire, creator of Foodtropia and chef for Le Cordon Bleu Madrid, teaches us how to make a version of the typical lentil stew with exotic touches. Have a recipe for lentil curry with pumpkin, sweet potato and spectacular coconut milk to conquer our most daring guests.

In addition to offering us a very exotic and express lentil recipe, has wanted to completely veganize this traditional dish by foregoing the chorizo ​​and flavoring it with curry powder. A very fun, healthy and delicious way to eat vegan.

In her vegan lentil curry recipe, Foodtropia changes the classic potato for sweet potato, which will give it a very rich sweet touch, and the carrot for pumpkin. To cook the stew, use coconut milk, which gives it a delicious Asian touch and combines divinely with the curry. He also adds a little vegetable broth to lighten them a bit and so that they are not too dense. In short, a great recipe to give yourself a healthy joy or surprise your guests when you receive at home.

lentil, pumpkin and sweet potato curry

Fernando Roy

Ingredients

1 pot of cooked lentils, 1 can of coconut milk, 1 l of vegetable broth, 1 onion, ¼ pumpkin, ½ sweet potato, curry powder, extra virgin olive oil, salt and pepper.

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Elaboration

  • Chop the onion and cut the pumpkin and sweet potato into small cubes. Drain the water from the cooked lentils and reserve them in a bowl.

  • In a saucepan with a drizzle of olive oil, sauté the onion. Add a little salt to help the onion sweat.

  • Add the diced sweet potato and pumpkin. Brown the vegetables over high heat to give them more flavor.

  • Stir in the curry powder, coconut milk and vegetable broth. When it starts to boil, lower the heat to a gentle boil and cook it for approximately 15 minutes. Prick the sweet potato and the pumpkin to check that they are tender and at their point.

  • Add the cooked lentils and season with salt, pepper or curry if necessary.

Collected by Cookingtom

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