Shakarkand Curry (or “A Shakarkand a Priest Walk Into a Bar…”)

In my pantry today:

  • 1.5 c lentils
  • 1 large sweet potato, baked
  • 1 medium Vidalia onion
  • 1 14.5 oz can [chicken or vegetable] broth
  • 4 cloves garlic
  • 1 tsp safflower oil
  • 1/2 tsp coconut oil
  • 1 tbsp cashew butter
  • 1 tbsp ground brown flax
  • 2 tsp yellow curry
  • 1 tsp hot curry powder
  • 1 tsp garam masala
  • 1 tsp hot red chili powder
  • 1 tsp cardamom
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp asafoetida

So I’ve been roasting sweet potatoes at will lately — I hate that I’m inspired by anything a fast food chain does, but I can’t help but be by the sweet buttery spread that accompanies one of these “Signature Sides” from Wendy’s®. I’ve duplicated — nay, improved upon — their formula and that recipe is forthcoming. But back to the copious number of baked sweet potatoes in my refrigerator.

This one is gonna be a not-sinful-dessert-or-sometimes-meal option. It’ll be a curry! We’re gonna take the soft already-baked pulp out of the skin and set it aside. Start your minced onion and garlic in your oils warming to M. When full heat is reached, reduce to ML and let them cook until the onions become translucent. At that point, add your sweet potato and mash it into the pan. Add seasonings and flax and continue mashing. Once you feel good and smash-happy, add the broth slowly and dial it back to a more gentle pulverization. Once it’s a happy family, let simmer on M for just a minute then slowly stir in your lentils. Let the whole mess simmer together for 15-45m before serving over Basmati rice. 5 spoons!

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