I made the strangest and most delicious pile of goop today. I call it: Sweet Potato Rice and Lentil Curry. Because it’s made of a riced sweet potato, some cooked lentils, curry powder and coconut milk/oil. I used a LOT of cinnamon because I like it to be slightly sweet, and then topped it with a LOT of Sriracha and cilantro. Because that’s kind of how we do things around here.
Benefits of sweet potato:
Sweet potatoes have more potassium than a banana (yep) and are just super good for lots of other vitamins (beta-carotene, Vitamin C, manganese, B6…the list goes on). I have a sweet potato a day and the doctor has stayed away for the most part…
Benefits of lentils:
Lentils are a new staple over here in my apartment. They are basically a little nugget of nutrition. They have lots of fiber, are a good source of protein, zinc, calcium, vitamin K and potassium. I should call this the potassium bowl.
Benefits of curry:
The curry powder I have is a mix of a lot of spices, including tumeric which is a great anti-inflammatory.
- 1 small-medium sweet potato
- ½ cup cooked lentils (I used green and cooked them the night before)
- 2 tsp cinnamon
- 2 tsp curry powder
- 1 cup unsweetened coconut milk
- ⅓ cup chicken broth
- ½ tbsp coconut oil
- cilantro and sriracha for topping
- optional: dash of cayenne pepper
- Spiralize or grate the sweet potato, then blend it in the food processor until it becomes "rice" like. This will be like 30 seconds. Don't do much longer or it will get mushy.
- Add coconut oil to a large pot and add the sweet potato rice. Cook on medium heat for about 5 minutes until rice gets soft. Add coconut milk, chicken broth, spices and cooked lentils. Simmer for about 15 minutes stirring frequently. When the rice is soft enough for you, remove from heat and top with all the goods.