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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