Sweet Potato and Lentil Curry with Ham

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

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!?

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
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!

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
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.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Ingredients:
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

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
 Directions:

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.
Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Add the cubed sweet potato and ham. Sauté 2 minutes more to combine.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Stir in the lentils and 7 cups water.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
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 and enjoy.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

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!

Serves 8

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

8

Sweet Potato and Lentil Curry with Ham

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in the lentils and 7 cups water. Cover the pressure cooker and lock the lid.
  4. Bring to a boil, then reduce heat to low, following your pressure cooker's manufacturer directions.
  5. 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.
  6. Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro, if desired.

 

Chowing Some Sweet (Potato Chowder)

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It’s corn week! It’s corn week!
I’ve decided to make veggie weeks for my finicky sharks to introduce and reintroduce the best and most nutritious part of their diet-and it’s corn week!

So far I’ve had no complaints from any fish or sharks in the household. Even my shark with autism-whom it’s super beneficial for by the way.

I mean, when you’re eating this delicious Sweet Potato Corn Chowder, how could you complain?

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This particular soup was inspired by a super fatty enjoyable night at Souplantation as to which I had three one bowl of Sweet Potato Corn Chowder.

And of course I changed it up-I mean I had only my teeny little taste buds to guide me to a recipe. And one could only have so much ham in veggie soup (ie split pea-even I put chicken in that!)

So the Souplantation chowder had ham in it. I wanted turkey sausage-yum! So here are the super healthy stars of my yummy creation. And don’t worry-your finicky sharks will love it-trust me! (So long as they like sweet potatoes and corn anyway-ha.)

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Ingredients:
12 oz Jenni-O Mild Italian Turkey Sausage
1 large sweet potato (yam), peeled and diced
1 red bell pepper, diced
1 jalapeño, seeds removed, diced
1/2 red onion, diced
2 cloves garlic, minced
2 Tb canola oil
2 14.5 oz cans creamed corn
1 3/4 cups chicken broth
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Small bunch cilantro, minced

First off peel and slice and dice the sweet potato. Cut a long end first so it lays flat and cuts evenly.  And prep all the other veggies, too.

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After the veggies are prepped-or prep as you cook as I do, begin by heating the oil in a Dutch oven or large stock pot over the medium heat on the stovetop.
Sauté the onion, garlic and bell pepper until slightly softened. Add the sweet potato and soften and cook a few minutes more.

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Crumble in the turkey sausage, casings removed and cook until the turkey is no longer pink.

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Add the chicken broth and entire cans of corn chowder. Season to taste with salt, pepper and cumin.

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Cover with lid slightly cracked and simmer over medium heat for 15 minutes, stirring occasionally, until sweet potatoes are tender and flavors have mingled. For a slightly thicker chowder, add some cornstarch 1/2 Tb at a time mixed with 1/4 cup cold water to the chowder.
Sprinkle with additional chopped cilantro and serve.

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This soup is perfect for a cool fall night, curled up on the sofa with a blanket and a big bowl.

Sweet Potato Corn Chowder

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 300 calories

Fat 12 g

Carbs 36 g

Protein 17 g

6

Sweet Potato Corn Chowder

Weight Watchers PointsPlus®: 8

*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.

Ingredients

  • 12 oz Jenni-O Mild Italian Turkey Sausage
  • 1 large sweet potato (yam), peeled and diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds removed, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 Tb canola oil
  • 2 14.5 oz cans creamed corn
  • 1 3/4 cups chicken broth
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Small bunch cilantro, minced

Instructions

  1. Prepare vegetables as directed.
  2. Heat the oil in a Dutch oven or large stock pot over the medium heat on the stovetop.
  3. Sauté the onion, garlic and bell pepper until slightly softened. Add the sweet potato and soften and cook a few minutes more.
  4. Crumble in the turkey sausage, casings removed and cook until the turkey is no longer pink.
  5. Add the chicken broth and entire cans of corn chowder. Season to taste with salt, pepper and cumin.
  6. Cover with lid slightly cracked and simmer over medium heat for 15 minutes, until sweet potatoes are tender and flavors have mingled, stirring occasionally.
  7. Sprinkle with additional chopped cilantro and serve. Makes 6, 1 1/2 cup servings.

Notes

For a slightly thicker chowder, add some cornstarch 1/2 Tb at a time mixed with 1/4 cup cold water to the chowder.

What is your favorite corn chowder?

You may also enjoy Meatball Soup with Kale