Tag Archives: curry

Sweet Potato and Lentil Soup


  • 1 sweet potato, peeled and diced
  • 3 carrots, cut into ½” pieces
  • 1 small onion, chopped into ½” pieces
  • 2 leeks, halved lengthwise and cut into ½” pieces
  • 3/4 cup dried yellow or red lentils
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro


  • Combine the sweet potato, carrots, onion, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
  • Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt and pepper to taste.

Acorn Squash Curry

Ingredients: acorn curry

  • 1 acorn squash
  • 2 tablespoons vegetable oil
  • 3 carrots, peeled and cut into ½” chunks
  • 2 butterball potatoes, cut into 1/2” chunks
  • ½ onion, sliced
  • 1 (13.5 oz) can coconut milk
  • 1 cup water
  • 3 tablespoons curry powder
  • 3 tablespoons soy sauce
  • 1 tablespoon chili pepper flakes
  • 1 tablespoon turmeric
  • ¼ teaspoon salt
  • 1 tablespoon sugar


  • Preheat oven to 400°F.  Halve an acorn squash, scoop out the seeds, and set skin side up on a jelly roll pan coated with vegetable oil.  Bake for 30 minutes and let cool.  Peel, and cut into cubes.
  • In a large pot, place acorn squash, carrots, potatoes, onion, coconut milk, water, curry powder, soy sauce, chili pepper flakes, turmeric, sea salt (to taste), and sugar over medium heat.  Stir to combine. After about 20 minutes, turn heat to low.
  • Cook until potatoes are fork-tender.  Serve with brown or white rice.