Best 2 Sweet Potato And Curried Red Lentil Pizza Recipes

Calling all pizza lovers and health-conscious foodies! Get ready to embark on a culinary journey with our Sweet Potato and Curried Red Lentil Pizza recipe. This innovative twist on a classic dish combines the wholesome goodness of sweet potatoes, the vibrant flavors of curried red lentils, and the comforting warmth of homemade pizza dough. Indulge in a delightful fusion of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and nourished.

Our collection of recipes caters to various dietary preferences and cooking styles. Whether you're vegan, vegetarian, or simply seeking a healthier alternative, we've got you covered. From the classic Margherita Pizza with its explosion of fresh flavors to the hearty and comforting Roasted Butternut Squash and Goat Cheese Pizza, each recipe offers a unique taste experience. And for those with a sweet tooth, our decadent Nutella and Banana Pizza is a must-try, promising a perfect balance of sweet and savory.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL & SWEET POTATO CURRY

Lentil & sweet potato curry image

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Provided by Ren Behan

Categories Main course

Time 35m

Number Of Ingredients 12

Ingredients

2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100g red or green lentil, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomato
400g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve

Steps:

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Tips

For a crispier crust, preheat your oven to the highest temperature possible before baking the pizza.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
To prevent the crust from getting soggy, don't overload it with toppings.
Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to experiment with different toppings and flavors.
If you have leftover pizza, reheat it in the oven or toaster oven until it is warmed through.

Conclusion

Sweet potato and curried red lentil pizza is a delicious and easy-to-make vegetarian meal. It is perfect for a weeknight dinner or a casual lunch. The sweet potato and lentils provide a good source of fiber and protein, while the curry powder adds a flavorful kick. This pizza is also a great way to use up leftover sweet potatoes and lentils. If you are looking for a healthy and satisfying pizza recipe, this is the one for you!