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sweet potato and squash curry with lentils
I don’t do diets and don’t read diet books. But I put on more weight than I wanted during my pregnancy and while I lost a bit up front, I then gained a bit back and the rest has been slower coming off than I’d like. So when I went to the library last week a big pink book jumped out at me from the new arrivals table: Body After Baby: The Simple 30-Day Plan to Lose Your Baby Weight
After getting it home and reading further, I decided the plan really wasn’t for me. It charts out each day’s menu, including snacks, to optimize and balance nutrition and limit calories. If you aren’t too picky about what you eat and don’t mind being dictated to, this would be great. I just have a control problem. I like to eat what I want not what someone else decides for me. (Which, granted, might be a part of the problem.)
That said, there are a bunch of great recipes in the book and great tips for healthy eating. I might not follow the plan, but I think it will help me get myself back on line to eating better.
This recipe is the first I’ve tried and I was quite pleased with the result. Dom loved it and it made a great pairing with the Indian spiced pork chops. I would warn you to open the windows and get a fan going, though. Bella and I were choking on the hot mist raised when I added the jalapeno! She has the cutest little cough, but I felt so bad knowing I was the cause.
I look forward to trying some other recipes from the book. Hopefully the others will be as good as this one.
Ingredients:
- 2 tbs vegetable oil
1 large sweet potato peeled and diced in 1/2 inch pieces
1/2 cup chopped onion
1/4 tsp black pepper
1 jalapeno pepper, finely chopped (for less spice remove seeds)
1/2 tsp fresh ginger, peeled and grated
1 medium butternut squash, peeled, seeded, and cut into 1 inch pieces
1 cup vegetable or chicken broth
1/2 tsp garam masala
1/2 cup lentils, cooked
Directions:
Bring 1/2 cup of lentils and 3 cups of water to a boil. Cover and cook for 35-40 minutes.
Meanwhile boil water in medium saucepan add squash and simmer until almost cooked.
Heat 1 tbs oil in large non-stick skillet over medium heat. SAute sweet potatos for 5 minutes. Remove to a plate.
Add remaining oil and saute onion until translucent. Add jalapeno, ginger and pepper and cook, stirring, for 1 minute.
Add broth, squash, sweet potato, and garam masala. Stir to combine. Cover, reduce heat and simmer for 10 minutes. Add lentils and cook for 10 more minutes, stirring occasionally.
Serve with rice as a main dish or as a side dish.
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