Lentil Collard Greens Sweet Potato Curry
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 lbs. Lentils, dry
1 lb. Onion, diced
1-2 tbsp. Garlic, crushed
2 lbs. Collard Greens, chopped
2 lbs. Sweet Potatoes or Yams, (approx. 4 cups)
1 - 28-oz. can Tomatoes, crushed
1 cup Raisins
1 cup Walnuts, pieces
1 tbsp. Turmeric, powder
1 tbsp. Cumin, ground
1 tbsp. Paprika
1-1/2 tsp. Cinnamon
1/4 tsp. Cayenne Pepper OR Hot Sauce to taste
3 cups Black Sweet (Sticky) Rice cooked in 6 cups Water

(To enlarge the photo of the Lentil Collard Greens Sweet Potato Curry, click on the photo or link)

Preparation

Lentil collard greens sweet potato curry is a delightfully spicy vegan recipe that takes about 30 minutes to prepare and about 45 minutes to cook in a microwave oven, if the lentils are precooked. This recipe will serve 8 adults as a main meal, when served over a bed of rice.

This recipe can also be made in a large slow cooker, in which case we put the lentils and 8 cups of water in the slow cooker the night before we want to eat the curry, and then add the other ingredients in the morning.

If you are cooking in a microwave oven, begin by cooking the lentils. Place 8 cups of cold water in a glass cooking pot and bring to a boil. Wash and clean the lentils in a strainer under running water. When the water begins to boil, add the lentils and simmer on low heat until all the water is absorbed. The lentils may also be cooked in a pressure cooker in about 40 minutes.

In another covered glass cooking pot prepare the black sweet (sticky) rice. For this size recipe, we would suggest preparing 3 cups of black sweet (sticky) rice in 6 cups of water.

While the lentils and rice are cooking, wash and peel the onion and garlic. Dice the onion and crush the garlic and place in a large covered microwaveable or oven safe baking dish. If cooking in a microwave, cook on "high." If cooking in a conventional oven, cook at 350 degrees F. When the onions begin to get translucent, remove from the heat and set aside.

Wash and peel the sweet potatoes and cut into 3/8 to 1/2 inch cubes and add to the baking dish. 

Wash and chop the collard greens, or use frozen chopped collard greens. Add to the baking dish.

Add all the other ingredients and mix well. Place the covered baking dish back in the oven and cook until the sweet potatoes are tender. 

When the sweet potatoes are cooked, add the lentils and mix well. Place back in the oven for another 15 minutes. Mix about midway through this last cooking process.  If the ingredients become very stiff, add a little apple juice or water. Do not let it get "runny."

When the lentil collard greens sweet potato curry is finished cooking, remove from the heat and serve on a bed of black sweet (sticky) rice.

Enjoy!

Ingredients Information

Cinnamon, ground

Collard Greens

Collard Greens, Frozen Chopped

Cumin, ground

Garlic

Lentils

Onions, Yellow

Paprika

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Potatoes, Sweet

Raisins, Thompson Seedless

Rice, Black Sticky

Tomatoes, Crushed

Turmeric, ground

Walnuts

Utensils and Equipment Information

Crock Pot (slow-cooker)

Dish, Ceramic Baking

Garlic Press

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Spoon, Large Mixing

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!