This was last night's supper. It was delish. I had to modify a few things here and there in the recipe because it simply required more stock for it to simmer and cook the lentils. Not a big deal though and it wouldn't change the NI of the recipe.
I thoroughly enjoyed this dish. The best part is that this is a recipe for 1 serving. Since I'd be the only person eating it, it's great sometimes to not have to have tons of leftovers. But then again, I'd definitely eat up leftovers of this dish.
1 tsp vegetable oil
1/3c diced sweet potato
1/4c diced potato (generous)
1 small onion, finely chopped
1 garlic clove, finely chopped
1 small green chili, seeded and chopped (I used 1/2 a jalapeno. This is a serving for just one!)
1/2 tsp ground ginger
1/4c green lentils
5-7 tbsp hot vegetable stock (I ended up using waaaaaaay more stock for it to simmer and cook the lentils)
1/2 tsp garam masala (I used "Indian Masala" seasoning which I think is the same)
5-7 tbsp hot water (optional)
1 tbsp low fat plain yogurt
Heat the oil in a nonstick pan with a lid and saute the sweet potato over medium heat, turning occasionally, for 5 minutes
Meanwhile, put the potato into a pan of water, bring to a boil, and simmer for about 6 minutes, until almost cooked. Drain and set aside. When the sweet potato cubes are sauteed, remove them with a slotted spoon. Add the onion to the pan and cook, stirring occasionally, for 5 mintues, or until transclucent. Add the garlic, chile, and ginger and stir for 1 minute.
Return the sweet potato to the pan and add the boiled potato, lentils, half the stock, pepper to taste, and the garam masala. Stir well to combine, bring to a simmer and cover.
Reduce the heat and simmer for 20 mins, adding a little more stock of the curry looks too dry. Stir in the yogurt and serve.