Photos by myself
Judging from my recipes on here, it might look as though I love sweet desserts more than any other food in the world, but the truth is I absolutely love savory meals. Given the choice to eat a second (or third) helping of a meal or have dessert I’d definitely choose the former every time.
Today’s recipe features a lovely little vegan savory meal I cooked for lunch one day, from the wonderful Nourish & Evolve, another food blog I adore. I’ve only recently started eating clean, and am newly vegetarian, hence numerous vegan food blogs I’ve found have been a huge help to me, and I can’t express how much delight I’ve had cooking new foods for myself and others for the first time. This meal was incredibly well received by my meat-eating family. The sweet potato fries were spicy, tangy and sweet, while the curry was aromatic and flavorful. I’d choose to add cabbage in the curry in the future for a more balanced palate, but having this the way it is now is also more than enough to satisfy. Enjoy.
1 can of chickpeas, well rinsed
3/4 cup of dried red lentils
5 cloves of garlic
4 tsp cumin seeds
1/2 tsp tumeric
a few stalks of lemon grass (substitute with lemon grass powder if unavailable)
1/2 tsp ground coriander
1/2 tsp fennel
1 tsp chilli powder
3/2 cup water
1/2 cup coconut milk
salt & pepper to taste
3 servings of steamed white rice, depending on how much you want
3 medium sized sweet potatoes, or 3 large, if you want to double the fries
extra virgin olive oil
cayenne pepper (for those who love spicy food)
1. Wash and skin sweet potatoes (optional, you may leave the skin on if you desire), and slice them into rectangular fries of roughly equal width. Coat them with a desired amount of olive oil, salt, black pepper, and cayenne pepper. Make sure the fries are coated well, but not swimming in oil. Since I love spicy food, I went overboard with the cayenne pepper, but adjust according to your tastes.
2. Lay out fries on the baking tray (s) making sure each fry is not touching. This prevents them from getting soggy while baking.
3. Pre-heat the oven to 200 degrees Celsius, and bake for 20 minutes, or until crispy.
4. Heat coconut oil over a saucepan over medium heat.
5. When the oil is hot, add in cumin seeds.
6. Sautee for 1-2 minutes until fragrant, and add in chickpeas.
7. Sautee for another 2-3 minutes, then add water, lentils, all the spices as stated above, and coconut milk.
8. Bring the mixture to a boil, and then let simmer on low heat with the lid on for 15 minutes until the lentils are soft and mushy, and the water has been absorbed. At more water or coconut milk if necessary. Season with salt and pepper to taste.
9. Serve curry over steamed rice, with sweet potato fries on the side.