Purple Sweet Potato Curry Recipe

Introduction

Today, I’m excited to share a unique and flavorful dish that is perfect for creating a cozy and comforting atmosphere at home. The inspiration for this recipe came from my love of experimenting with different ingredients and flavors to create something truly special.

Ingredients

• 1 medium purple sweet potato (200g, diced)
• 1/2 cup black lentils (100g, uncooked)
• 1 can of coconut milk (400ml)
• 1 tablespoon minced ginger
• 2 teaspoons curry powder
• A pinch of saffron threads
• Fresh cilantro for garnish

Kitchen Tools

• knife
• cutting board
• saucepan
• wooden spoon

Preparation

Start by dicing the purple sweet potato into bite-sized pieces. In a saucepan, combine the diced sweet potato, black lentils, minced ginger, curry powder, saffron threads, and coconut milk. Stir well to mix all the ingredients.

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 20-25 minutes, stirring occasionally, until the sweet potato is tender and the lentils are cooked through.

Once the dish is ready, serve it hot, garnished with fresh cilantro for a burst of flavor.

Tips

For extra creaminess, you can add a splash of coconut cream before serving. It enhances the texture and richness of the dish.

Serving

This Purple Sweet Potato and Lentil Curry weighs approximately 600 grams when cooked. It serves 4 people, with each serving weighing around 150 grams. An estimated calorie count per serving is 250 calories.

I encourage you to give this unique recipe a try and feel free to customize it to suit your taste preferences. Enjoy the delicious flavors and aromatic experience of this dish!