1. **Cook the Brown Rice:** – In a pot, combine the rinsed rice with **5 cups** water or vegetable broth. – Bring to a boil over high heat. – Reduce heat to low, cover, and simmer for **40-45 minutes** until tender. – Fluff with a fork when done.
2. **Start the Curry:** – Heat **1 tbsp** olive oil in a large pot over medium heat. – Add the diced onion; sauté for **3-4 minutes** until translucent. – Add minced garlic (**3 cloves**) and ginger (**1 tbsp**); cook for **1 minute** until fragrant. – Stir in curry powder (**2 tbsp**), ground cumin (**1 tsp**), turmeric (**1 tsp**), and paprika (**1 tsp**, if using); cook for **1 minute**.
3. **Add Vegetables & Lentils:** – Add cubed sweet potatoes and chopped bell pepper; stir to coat with spices. – Pour in diced tomatoes (**1 can, 400g**), coconut milk (**1 can, 400ml**), rinsed lentils (**1½ cups**), and vegetable broth or water (**3 cups**). – Stir well and bring to a boil.
4. **Simmer the Curry:** – Reduce heat to low, cover, and simmer for **25-30 minutes** until lentils and sweet potatoes are tender. – Stir occasionally to prevent sticking; add more water if needed. – If using, stir in fresh spinach or kale (**2 cups**) during the last **5 minutes** until wilted. – Season with salt and pepper to taste.
5. **Assemble the Meals:** – Evenly divide the cooked brown rice among five meal prep containers. – Top each with equal portions of the lentil and sweet potato curry. – Allow the meals to cool before sealing the containers.
—
### **Storage & Reheating**
– **Storage:** Refrigerate for up to **4 days** or freeze for longer storage. – **Reheating:** At the office, microwave until hot throughout. – **Garnish:** Sprinkle with fresh coriander if desired.
—
Note: I bought inredients in Woolworths and Aldi (St Kilda, Melbourne, Australia). It could be even cheaper if I buy rice and lentils bulk at an Indian supermarket.
2 Comments
# Lentil & Sweet Potato Curry with Brown Rice
**Serves:** 5
—
### **Ingredients**
**For the Brown Rice:**
– **2½ cups** uncooked brown rice
– **5 cups** water or vegetable broth
**For the Curry:**
– **1 tbsp** olive oil
– **1 large** onion
– **3 cloves** garlic
– **1 tbsp** fresh ginger (or **1 tsp** ground ginger)
– **2 medium** sweet potatoes
– **1** red bell pepper
– **1 can (400g)** diced tomatoes
– **1 can (400ml)** coconut milk
– **1½ cups** red or brown lentils
– **3 cups** vegetable broth or water
– **2 tbsp** curry powder
– **1 tsp** ground cumin
– **1 tsp** turmeric
– **1 tsp** paprika (optional for heat)
– **2 cups** fresh spinach or kale (optional)
– Salt and pepper to taste
– Fresh coriander (cilantro) for garnish (optional)
—
### **Prep Work**
1. **Rice Prep:** Rinse **2½ cups** brown rice under cold water.
2. **Vegetable Prep:**
– Peel and dice **1 large** onion.
– Mince **3 cloves** garlic.
– Mince **1 tbsp** fresh ginger (or measure **1 tsp** ground ginger).
– Peel and cube **2 medium** sweet potatoes.
– Chop **1** red bell pepper.
– Rinse **1½ cups** lentils under cold water.
3. **Measure Spices:**
– **2 tbsp** curry powder
– **1 tsp** ground cumin
– **1 tsp** turmeric
– **1 tsp** paprika (if using)
—
### **Cooking Instructions**
1. **Cook the Brown Rice:**
– In a pot, combine the rinsed rice with **5 cups** water or vegetable broth.
– Bring to a boil over high heat.
– Reduce heat to low, cover, and simmer for **40-45 minutes** until tender.
– Fluff with a fork when done.
2. **Start the Curry:**
– Heat **1 tbsp** olive oil in a large pot over medium heat.
– Add the diced onion; sauté for **3-4 minutes** until translucent.
– Add minced garlic (**3 cloves**) and ginger (**1 tbsp**); cook for **1 minute** until fragrant.
– Stir in curry powder (**2 tbsp**), ground cumin (**1 tsp**), turmeric (**1 tsp**), and paprika (**1 tsp**, if using); cook for **1 minute**.
3. **Add Vegetables & Lentils:**
– Add cubed sweet potatoes and chopped bell pepper; stir to coat with spices.
– Pour in diced tomatoes (**1 can, 400g**), coconut milk (**1 can, 400ml**), rinsed lentils (**1½ cups**), and vegetable broth or water (**3 cups**).
– Stir well and bring to a boil.
4. **Simmer the Curry:**
– Reduce heat to low, cover, and simmer for **25-30 minutes** until lentils and sweet potatoes are tender.
– Stir occasionally to prevent sticking; add more water if needed.
– If using, stir in fresh spinach or kale (**2 cups**) during the last **5 minutes** until wilted.
– Season with salt and pepper to taste.
5. **Assemble the Meals:**
– Evenly divide the cooked brown rice among five meal prep containers.
– Top each with equal portions of the lentil and sweet potato curry.
– Allow the meals to cool before sealing the containers.
—
### **Storage & Reheating**
– **Storage:** Refrigerate for up to **4 days** or freeze for longer storage.
– **Reheating:** At the office, microwave until hot throughout.
– **Garnish:** Sprinkle with fresh coriander if desired.
—
Note: I bought inredients in Woolworths and Aldi (St Kilda, Melbourne, Australia). It could be even cheaper if I buy rice and lentils bulk at an Indian supermarket.
Yum!