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Sweet Potato and Lentil Curry

Sweet Potato and Lentil Curry
Made by: Ruth Noel

Can be eaten hot or cool.
Can be served on a bed of rice to make it a complete meal

1 large sweet potato peeled and finely diced
1 large red pepper, diced
1 lb. fresh green beans cut into short lengths
¼ cup raisins
½ tsp. salt and black pepper
2 tbsp. olive oil (divided)
1 large onion, diced
1 medium carrot, diced
1 stalk celery, diced
1 thumb-sized piece fresh ginger, grated
4 cloves garlic, minced
2 tsp. curry powder- hot or mild, depending on taste
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. garam masala OR increase cumin slightly and add a pinch of cinnamon
1 cup vegetable broth or water
1 to 1 ½ cups cooked lentils or a 15 or 19 oz. can, rinse and well drained.
½ or 1 bunch of fresh cilantro chopped * See note below
¼ cup bottled mango chutney and/or sour cream

Toss sweet potato, red pepper, beans and raisins with salt, pepper and half the olive oil.
Pour onto a foil lined baking sheet. Bake at 450 F for about 10 minutes, or until sweet potato is starting to brown. In a stove top dish or cooking pan, stir in ginger, garlic, curry, cumin, coriander and garam masala ( or cinnamon) and cook together for about 5 minutes. Add broth, lentils, and sweet potato mixture. Cover and simmer until sweet potato is tender.
Stir in cilantro and serve on rice (if desired), with a little mango chutney and/or sour cream on the side.

*This can also be made without the cilantro. If you add the cilantro at the end it can overpower the
other spices. I mixed in only ½ bunch for the amount above and heated the mixture through for about 15 min. and thus the various spices could be tasted. It is a personal preference.

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