Okay, so you know those days when it’s cold and you feel fat, and you know the last thing you need is a plate of cookies and milk or a huge plate of nacho fries? No. Just me?
Well today my body was craving healthy comfort. I know, what’s that right!?
I decided to pull out my pressure cooker and make a pot of lentil stew. This particular lentil stew I created consists of sweet potatoes and carrots, savory onions and garlic, robust curry and herby cilantro with cubes of honey ham. Served with soft and fluffy rice this stew just screams comfort food. And it’s healthy to boot!
I must have nailed it because my picky husband who claims to have hated lentils, literally piled his bowl with three large helpings after coming back from getting our van a smog check. He was either very hungry, or it was that good. I think the latter-one, because he told me and two, because we’d already had crepes for breakfast. And it was raining. Yep-comfort food.
2 cups long grain rice, rinsed
2 Tb salted butter
2 cups dried lentils, rinsed and picked through
1 large sweet potato, peeled and cubed
1 cup honey ham, cubed
3 large carrots, peeled and roughly chopped
1/2 large onion, diced
5 cloves galric, minced
1 Tb curry powder
1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
2 tsp salt
1 tsp pepper
Juice of one lemon
Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.
Add the cubed sweet potato and ham. Sauté 2 minutes more to combine.
Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro and enjoy.
You can also make this in a slow cooker! Sauté everything except rice in a large pot, then transfer it all to a slow cooker, add the water and cook on low for 6-8 hours.
I can’t believe my pressure cooker has been hiding away this whole time! This curry is definitely on our “make again” menu.
This is also a perfect autism recipe. It is GFCF and full of protein and power packed vitamins!
Check out Pressure Cooker How To’s here.
Sweet Potato and Lentil Curry with Ham
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of servings: 8
Per Serving 443 calories
Fat 5 g
Carbs 79 g
Protein 22 g
Weight Watchers PointsPlus®: 11
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 cups long grain rice, rinsed
- 2 Tb salted butter
- 2 cups dried lentils, rinsed and picked through
- 1 large sweet potato, peeled and cubed
- 1 cup honey ham, cubed
- 3 large carrots, peeled and roughly chopped
- 1/2 large onion, diced
- 5 cloves galric, minced
- 1 Tb curry powder
- 1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
- 2 tsp salt
- 1 tsp pepper
- Juice of one lemon
- Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.
- In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice. Add the diced sweet potato. Sauté 2 minutes more to combine.
- Stir in the lentils and 7 cups water. Cover the pressure cooker and lock the lid.
- Bring to a boil, then reduce heat to low, following your pressure cooker's manufacturer directions.
- Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.
- Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro, if desired.