Indo-African Lentil and Plantain Curry
A rich Indo-African fusion curry with lentils, sweet potatoes, plantains, and aromatic spices for a hearty, nutritious meal.
Details
- Author: CuisineSavvy
- Cuisine: Indo-African
- Course: Main
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Diet: Paleo
- Tags: Indo-African, Curry, Fusion, Gluten-Free
Nutritional Values
This Indo-African Lentil and Plantain Curry provides a balanced mix of lentils, plantains, and nutrient-dense vegetables, offering fiber, protein, and anti-inflammatory spices for a satisfying, heart-healthy meal.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 500 kcal | -- |
| Total Fat | 30 g | -- |
| Saturated Fat | -- | |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 900 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 8 g | -- |
| Total Sugars | 7 g | -- |
| Protein | 20 g | -- |
Ingredients
[ "2 tsps coconut oil", "1 tsp garlic powder", "1 tsp ginger powder", "1 tsp turmeric powder", "1 tsp sea salt", "1 red onion, peeled and thinly sliced", "1 shallot, peeled and thinly sliced", "1 carrot, chopped", "1.5 cups wild mushrooms, chopped", "2 cloves garlic, minced", "1/2 red curry pepper (medium-high spicy depending on taste)", "1/2 tsp cumin", "1/4 tsp turmeric", "1/4 tsp mustard seeds", "1 tsp garam masala", "1 bay leaf", "1/2 large sweet potato, diced into 1/2-inch cubes", "1 cup red lentils, rinsed", "1 plantain, peeled and sliced into chunks", "1 package The Spice Tailor Fiery Goan Curry sauce", "1 tsp lemongrass paste", "2 cups vegetable broth", "1 cup almond milk + 1 tbsp agave syrup", "1 tbsp coriander leaves, chopped" ]
Instructions
1. Preheat a skillet with 2 tsps of coconut oil over medium heat. Add finely chopped garlic cloves and red curry pepper. Sauté until fragrant. 2. Create a sofrito by adding the red onion, shallot, carrot, mushrooms, and garlic to the skillet with 2 tablespoons of vegetable broth. Stir occasionally until softened. 3. Add the turmeric, cumin, mustard seeds, and bay leaf. Let the spices bloom in the oil for about a minute. 4. Gradually add the remaining vegetable broth and diced sweet potato. Stir and let the mixture cook down, making sure to keep it thick but not too watery. Adjust broth as needed. 5. After the sweet potatoes begin to soften (about 20 minutes), stir in the almond milk with agave syrup, lemongrass paste, and garam masala. Simmer for 5 minutes. 6. Add the red lentils and cook covered for an additional 20 minutes until the lentils are tender. 7. Gently stir in the plantains, taking care not to break them up. Simmer for 2 more minutes. 8. Turn off the heat and let the curry stand for 5-10 minutes to allow the flavors to meld. 9. In the meantime, prepare rice noodles or basmati rice. Serve the curry over the rice for a complete meal.
External Recipes
- Beef and Plantain Curry (Original) (Health Score: 60)
Allergens
None
HealthScore: 78
This dish offers a nutritious balance of fiber, plant-based protein, and anti-inflammatory spices. Almond milk and the use of processed curry sauce reduce the overall score slightly, but the lentils and sweet potato add beneficial nutrients and fiber.