Tag Archives: garlic

Sweet Potato & Red Lentil Curry

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Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.IMG_2498

Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!

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Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…

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Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!

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Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!

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Sweet Potato & Red Lentil Curry

Prep time: 5min

Cook time: 25-30min

Serves: 4-6

  • 1T olive oil
  • 1 onion, diced
  • 2t garlic, minced
  • 2T curry paste*
  • 1C red lentils
  • 1.25lb sweet potato, diced
  • 1 15oz can tomato sauce
  • 3C vegetable broth
  • 4 handfuls of spinach or greens
  1. Heat the oil in a dutch oven over medium heat
  2. Add onion, cook for 5 min
  3. Add garlic and curry paste, stir and cook until fragrant
  4. Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
  5. Cover, lower the heat to a simmer; cook 15-20min
  6. Enjoy!

*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)

Question: Are you a member of a CSA (community supported agriculture)? 

Eggplant Dirty Rice

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A few weeks ago, I came across this recipe for Eggplant Dirty Rice and got really excited! I don’t know about you all, but I have never successfully cooked eggplant. This recipe seemed different though, there was no salting and draining of excess moisture or anything crazy like that…you simply dice the eggplant and cook it. Easy.IMG_2372

I’m so glad that I found this recipe, because it turned out wonderful! The mixture of black, white and red pepper was FABULOUS. And while the soy sauce may seem out of place, I can assure you it is not, it’s perfect.

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To start, you chop up your mirepoix (sub green pepper for carrot…although, carrots would be just fine):

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Then I cubed my eggplant. Since I knew I wanted to blog about this recipe, I made sure to use my handy kitchen scale to weigh my eggplant so I could tell you all exactly how much I used (it reads: 575g, if you’re curious).

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Fun fact: eggplants are also known as aubergines.

The aromas coming from the kitchen were out of this world.

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I was a little nervous about the rice. I rely on my trusty rice cooker to do all the work for any rice we eat, so I was worried it would be over/under cooked, but the liquid & timing worked out and the rice was perfect.

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The worst part about this recipe is that you have to wait 10 whole minutes from when you take it out of the oven and when you can put it on your plate. I made this after work one night last week, so it was getting late at this point, but I knew if I didn’t let it sit the rice would be ruined…so I sat, and patiently waited those 10 minutes.

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I re-heated some grilled chicken I had in the fridge and mixed that in to add a little protein to my dinner. That’s optional though, the next day I ate some leftovers for lunch (sans chicken) and was totally satisfied. This meal may take a little while to make, but the time & effort are absolutely worth it!

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Eggplant Dirty Rice

Prep time: 10 min

Cook time: 50 min

Serves: 4 hungry people

  • 4 stalks of celery, sliced
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1-1.25lb eggplant (1 large), cubed
  • 1T grapeseed oil (any neutral-flavored oil will work)
  • 1/2T marjoram
  • 1/2T dried basil
  • 1/2t black pepper
  • 1/4t white pepper
  • 1/4t red pepper (cayenne)
  • 5t minced garlic
  • 1T tomato paste
  • 1/4C soy sauce
  • 1C brown basmati rice (from Trader Joe’s)
  • 1.5C broth
  1. Preheat the oven to 350 degrees
  2. Head oil in dutch oven over medium heat
  3. Add celery, onion and bell peppers; cover and cook for 5 min
  4. Uncover, turn the heat to medium/high and cook 5 more min
  5. Add eggplant, marjoram, basil, black pepper, white pepper and cayenne; cook for 8 min
  6. Add minced garlic and tomato paste, stir well and cook for 1 min
  7. Add soy sauce and scrape bottom of the pan to incorporate
  8. Add rice and broth, cover and bring to a boil
  9. Place dutch oven into the oven for 20 min
  10. Remove from the oven, let stand 10 min
  11. Enjoy!

Question: Do you have a kitchen scale? How often, and for what do you use it?