Each little bite of curried lentil sweet potato stack brings together all the flavors of an Indian buffet: sweet potato slices, crisp green apple, curried lentils with grated carrots in korma curry sauce, cooling cashew yogurt, and a tiny dollop of plum chutney. A super-easy appetizer for the holiday party season.
The base for these are thin slices of organic Stokes’ purple sweet potatoes from Frieda’s Produce. You can also use regular sweet potatoes, just choose one that is fairly uniform in size, long and skinny. While I show these with the sweet potato as the bottom layer, I recommend starting with the apple slice, as it is firmer and crisper as a base.
I used store-bought korma curry sauce (any mild curry sauce will work), pre-cooked packaged lentils, home-made cashew yogurt, and very good quality plum chutney. You could use this plum chutney from Dorothy at Shockingly Delicious if you can get plums. You’d want a chutney that’s not chunky, more like a marmalade consistency, as you only use a tiny drip on each bite. I topped it with a dollop of my cashew yogurt.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets (unless you make the chutney and korma sauce yourself)
Required FTC disclosure: Frieda’s Produce sent me the Stokes’ purple potatoes. I was not paid to write this post.
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Curried lentil sweet potato stacks for Meatless Monday
- 1 sweet potatoes long and skinny
- 1/2 cup lentils cooked brown or green (90 g)
- 1/4 cup carrots finely grated (30 g)
- 2 tbsp korma curry sauce (about 30 g)
- 2 apples green, small
- 1-2 tbsp yogurt coconut or cashew
- 1 tbsp plum chutney (15 g)
- Preheat the oven to 375F/190C/gas mark 5. Cut two pieces of parchment paper to fit two baking sheets that stack together. Place a sheet of parchment on one of the baking sheets and lightly spray with cooking spray.
- Scrub the sweet potato and carrot and dry with a kitchen towel.
- Using a very sharp knife or mandoline, cut thin, even slices of sweet potato (about 1/8" or 3 mm thick) until you have 12.
- Place the slices on the prepared sheet of parchment. Spray the tops lightly with cooking spray and add a light sprinkling of sea salt and freshly cracked black pepper. Place the other sheet of parchment on top, then the other baking sheet, so that the slices are firmly sandwiched between the paper and weighted down to prevent curling.
- Bake for 10-13 minutes until chewy in the middle and slightly crisp at the edges.
- While the sweet potato slices are baking, grate the carrot into a bowl—using the fine side of a box grater—with the lentils and the korma curry paste. Mix until well blended. It should stick together. If not, add a little more curry paste.
- Wash the apples, then cut thin slices down the side, stopping at the core, until you have 12 slices.
- To plate, place the apple slices on your serving tray, then the potato slices. Add a rounded tablespoon of the lentil mixture. Top with a small dollop of cashew yogurt and a smaller dot of plum chutney.
- Serve at room temperature.
- 38 calories
- 0 g fat
- 13 g cholesterol
- 17 mg sodium
- 98 mg potassium
- 8 g carbohydrate
- 2 g fiber
- 3 g sugars
- 1 g protein
- 1 Weight Watchers Points Plus