My Thursday Night Veggie Meal: Sweet Potato & Plantain Curry

As I've may have mentioned in a previous post, I decided to go "meatless" for most of the month of May.  Even though I'm back to my usual omnivorous ways, I am trying to incorporate more vegetarian and vegan meals into my diet.   Here's a recipe that I plan to keep in my back pocket when I want to whip up a quick meal after a long work day.    I'd originally planned to make a simple sweet potato curry, but I decided to add some nearly ripe plantains as well ('cause I love em).   This is a tasty and satisfying veggie meal that even a "meat and potatoes" gal like me can enjoy!  I tweaked the originial recipe a little because it was a bit too "mild" for my liking.  If you're like me and enjoy curries with more of a kick, you might want to add some chopped chilies or a bit of cayenne pepper.  Recipe follows next...



Sweet Potato & Plantain Curry
(adapted from this recipe from BBC Good Food.com-serves four)


3 tsp mild curry paste
1 large or 2 medium sweet potatoes, peeled and cubed
1 ripe plantain, diced
1 can coconut milk
3 tbsp red split lentils
1 ¼ cup vegetable stock
1 tbsp extra virgin olive oil
1 cup frozen green peas (optional)
Juice of one lime (optional)
Chopped cilantro for garnish (optional)

In a large frying pan, saute the diced plantain in 1 tbsp of extra virgin olive oil until golden.  Remove from pan and set aside.  Add the curry paste to the pan and fry for one minute.  Stir in cubed sweet potatoes, lentils and plantain to coat in curry paste.  Pour in vegetable stock and coconut milk.  Bring mixture to a boil then allow to simmer for about 15 minutes.  Stir in one cup of frozen green peas, bring to a boil and then simmer for an additional 4-5 minutes.   If desired, add the juice of one lime.  Taste and adjust seasoning before serving.