This recipe is warm, and comforting like a cozy blanket in Winter. The combination of sweet and spicy is nicely balanced with a drizzle of cream when you serve it. I can not get enough of this curry skillet! There were so many words I could use to describe it, it was so hard to narrow it down to one name. Here were some of my options:
- Garam Masala Lentil Skillet
- Sweet n Spicy Lentil Curry
- Creamy Curry with Sweet Carrots
- Sweet n Spicy Garam Masala Skillet
Which name sounds the most appealing to you? Which one would you have gone with?
Top 5 reasons for eating lentils
1) Source of iron. Since iron is the most common nutritional deficiency in the world, I’m fanatical about choosing foods that are high in iron. The amount of iron in lentils doesn’t hold a candle to meat, but… you can’t really add meat to granola. Except maybe bacon. Bacon goes with everything.
2) High in folate. Did you know that folate is a vitamin that can keep your heart healthy? Researchers aren’t exactly sure why, but high folate intake through food is associated with lower risk of heart disease.
3) High in fibre. One serving of lentils (3/4 cup) has 6 grams of fibre! Fibre can regulate bowel movements, keep the colon healthy, lower cholesterol, control blood sugar, and help achieve a healthy weight.
4) High in potassium. Think of potassium as the antidote to sodium. When a person consumes more sodium than potassium, blood vessel health and blood pressure is compromised. Most North Americans’ ratio of sodium to potassium is off. Lentils are naturally low in sodium and high in potassium.
5) Good source of other vital nutrients. Lentils contain a good dose of other nutrients such as magnesium, zinc, selenium, pantothenic acid, and niacin.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
- ¼ cup canola oil
- 2 small onions (or 1 large), diced
- 1 tbsp garam masala
- 1 tsp cinnamon
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp ginger
- ½ tsp black pepper
- ¼ tsp chili flakes
- 4-6 garlic cloves, minced
- 1 ½ lbs sweet potato, cut into bite-sized piece
- 1 cup dry red lentils
- 1 tbsp Chicken Better Than Bouillon (or vegetarian for vegan adaptation)
- 4 cups water
- 3 carrots, cut into coins
- 1 tbsp butter (or vegetable oil or coconut oil)
- 1 tbsp brown sugar
- ¼ tsp salt
- unsweetened flaked coconut
- whipping cream (35% mf) or canned coconut milk (for vegan adaptation)
- In a large pot heat the canola oil over medium heat.
- Add the onions and saute until translucent.
- Then add the spices and garlic. Cook for 1 minute.
- Add the sweet potato, lentils, Better Than Bouillon, and water.
- Bring to a boil then simmer until everything is soft (about 20-25 minutes).
- Meanwhile, place the carrots, butter, brown sugar, and salt in a microwavable casserole dish with a lid. Add 1 tbsp of water. Cook in microwave, stirring every two minutes, until the carrots are soft. Alternatively, this step could be done in a small pot on the stove.
- Serve in bowls with the carrots, raisins, unsweetened flaked coconut, and whipping cream.
- If you like spice, omit the cream. If you find it too spicy, add the cream.
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