Recipe Review from 8/20/2017

This week was a blur of work stuff for both the Husband and I, which meant getting home late a few more nights than usual.   He had a regional team meeting where the group rented an AirBnB house and prepped their own meals.  Because he was the only one who didn't have to travel the group gave him their leftovers.  Meal plan was easily tweaked to account for this, and it means only one recipe to review. 

The Meal Plan from last week:
Sat (L) fish tacos   (S)  regular tacos
Sun (L)  regular tacos (S) Sweet Pot and Red Lentil curry
Mon (yoga) leftovers
Tues (CISMA mtg) leftovers
Wed - unexpected leftovers
Thurs (yoga) - the unexpected leftovers
Fri - last of the unexpected leftovers


Sweet Potato and Red Lentil Curry  (Ckgn Lght, Sept 2017)  vegetarian, gluten free
Oh my gosh!  A great tasting Indian inspired meal doesn't get any easier than this!  Don't let the ingredient list put you off,  it's mostly spices, very little chopping, and letting the slow cooker work it's magic.  

I will note, I had to make the onion "relish" on the stove since I don't have a microwave.   Don't skip this or the cilantro if you can help it!  Those two flavors really brought the whole dish together and were surprisingly tasty!

Last note - I subbed basmati rice for brown rice.   With the rice, this easily made enough for 8 servings.  I did end up freezing half for another time.

Highly recommended! 

4 cups peeled, cubed sweet potato (about 2 medium)
3 1/2 cups water, divided

photo from cookinglight.com

2 cups dried red lentils
2 cups low-sodium fat-free vegetable broth
3/4 cup finely chopped white onion
3 tablespoons Thai red curry paste (such as Thai Kitchen)  this is not spicy!
2 teaspoons garam masala
2 teaspoons grated peeled fresh ginger
2 teaspoons ground turmeric 

Cooking spray
1 tablespoon sugar, divided
3/4 teaspoon kosher salt
3 garlic cloves, minced
1 (6-oz.) can tomato paste
1 cup canned light coconut milk

Onion "relish"

1/2 cup apple cider vinegar
1 cup very thinly sliced red onion

4 cups hot cooked brown rice
1 cup fresh cilantro leaves

1) Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Cover and cook on low 8 hours. Turn off heat; stir in coconut milk. Let stand, covered, 5 minutes.

2) Combine remaining 1/2 cup water, remaining 2 teaspoons sugar, and vinegar in a microwave-safe bowl; microwave at high 2 minutes or until boiling. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain. 

3) Place 1/2 cup rice in each of 8 shallow bowls. Top each serving with 1 1/4 cups lentil mixture, 2 tablespoons red onion mixture, and 2 tablespoons cilantro.