Friday, July 6, 2007

Sweet Potato Badi

I really like this meal because it's tasty and I feel like it's good for me (hopefully I'm not deluded in thinking that). It has red lentils, tomatoes, zucchini, peas, sweet potato, and yogurt to make it creamy. (And being a coconut fiend, I love that this main course incorporates dried shredded unsweetened coconut.) The sweet potato badi is filling and easy to make, so as you can see this dish is a keeper. This is actually only my second time making it, only because I like trying out new recipes. I can see it being a dish I fall back on when I don't want to think about my meals for the week.

The first time I made the recipe I thought it was really weird that I had mixed up this bowl of coconut, plain yogurt, minced chile peppers, and salt. Definitely not a combination I had encountered before. All the ingredients come together really well though, and it's good reheated too.

Sweet Potato Badi
(Adapted from Entertaining for a Veggie Planet by Didi Emmons)

Serves 4
Takes about 40 minutes to make.

1/2 cup dried, unsweetened coconut
1 tbsp olive oil
1/2 cup raw red lentils
8 curry leaves or 1 tsp ground cumin
1 medium yellow, white or new potato, peeled and cut into 1/2-inch cubes*
1 large sweet potato, peeled and cut into 3/4-inch cubes
2 small zucchini, cut into 1/4-inch thick rounds
2 plum tomatoes, cut into 1/2-inch cubes
1/2 cup frozen baby peas
1/2 cup (175g) plain yogurt
1 small jalapeno pepper, seeded and minced
1 tsp salt

Brown rice

1. In a small, dry skillet, toast the coconut over medium heat, shaking the skillet often, until the coconut is uniformly light brown, about 5 minutes. Transfer the coconut to a small bowl and set aside.

2. In the same skillet, heat the canola oil over medium heat. Add the lentils and saute for 5 to 10 minutes, stirring, until they begin to brown. Stir in the curry leaves or cumin. Add the potato, sweet potato, and 1 1/2 cups water and bring to a boil. Reduce the heat to a simmer, cover, and simmer stirring occasionally for 15 minutes. Add the zucchini, tomatoes, and peas, and cook until the vegetables are fork-tender and the liquid is almost gone, about 10 minutes more. If the liquid evaporates too quickly, add a little more water. Remove from the heat.

3. Measure out 2 tablespoons of the toasted coconut and set aside. In a large bowl, combine the remaining coconut, yogurt, chiles, and salt, and whisk until smooth. Fold the yogurt mixture gently into the vegetables. Cover the skillet and let stand for a few minutes until warmed through. Transfer the badi to a serving bowl and sprinkle the remaining 2 tablespoons coconut on top. Serve immediately with rice.

*I halved the recipe this time and just used the 1 sweet potato.
General note: If you're eating this with brown rice, start cooking the rice before you even start doing anything.


kickpleat said...

ha, i've got that cookbook too but havent yet tried this recipe. it looks really great and i've got a whole bag of purple yams to use up. this just might be the recipe to try them out with!

eatme_delicious said...

kickpleat: Ooo purple yams. The dish would look really awesome!

Foodeater said...

This sounds and looks amazing! I'll have to give it a try.

eatme_delicious said...

foodeater: thanks:) hope it turns out well for you!

wellunderstood said...

this looks great . . . i might add some coriander too!

eatme_delicious said...

wellunderstood: thanks. :) i think coriander would go well with it, if i liked coriander anymore!

Anonymous said...

I'm not a fan of spicy food- would this still taste good if I left out the chili pepper?

eatme_delicious said...

Anonymous: Definitely!

Madeline said...

Hi Ashley,
I'm very happy to have stumbled on your blog! Your recipes are right up my alley :)
I made this last night for dinner and found it to be really enjoyable.
I didn't have chile peppers, so I added about a Tbsp of chile flakes to the lentil/oil right before the potatoes and ended up adding some cayenne at the end for extra heat.
I also added two small, sliced onions with the zucchini and about a tsp ground coriander with the cumin. (Gotta buy some curry leaves!)
Love love love the yogurt/coconut fold in. I used Greek FAGE yogurt. (My first time buying it -highly recommended!)
Okay, time to search for muffins to make this afternoon.
Thanks so much!

eatme_delicious said...

Madeline: Mmm your modifications sound good! I haven't made this in forever, thanks for reminding me about it. :) I wish we had the Fage Greek yogurt here. I've heard so much about it but have never tried it!