Sweet Potato Curry with Quinoa

I continued on my new cooking kick last night and made a slight variation on a recipe I came across on Pinterest for a Sweet Potato Curry with Quinoa.  It turned out with some fantastic flavors...

Sweet Potato, Curry, and Quinoa

• 1 cup quinoa
•  1 tsp each onion powder and garlic powder
• 1/4 tsp turmeric
• 2 large sweet potatoes
• 1 medium red onion
• 1/4 cup ghee (clarified butter - can be found in health food stores or Indian food marts)
• 4 oz beluga lentils (half of an Archer Farms bag from Target)
• 3 cups chicken broth
• 1/4 cup currants
• 1 clove garlic
• fresh ginger (about 1 tsp grated)
• 1/4 cup curry powder of choice
• olive oil
• salt and pepper

- Scrub potatoes. With skins on, cut into 1″ cubes and lay out on a baking sheet. Toss with a bit of olive oil and salt. Bake at 475′ for 20 minutes.  Best to flip them around 10 minutes so the bottoms don't burn... 

- Combine two cups of the chicken broth and the one cup of quinoa in a medium pot with a little salt and pepper and the onion powder, garlic powder and turmeric and bring to a boil. Cook for 12-15 minutes until water is fully absorbed. Remove from heat.

- Chop red onion and saute in a large saucepan with the ghee until softened. Add minced garlic and grated ginger to the onions and saute for a bit longer. Remove from heat. Add sweet potatoes when they are just beginning to brown and crisp on the edges. Add a cup of stock and the curry powder and a sprinkling of onion powder and garlic powder, stirring to coat. Let simmer for 5-10 minutes ading some salt and pepper to develop flavor. Prepare the lentils (I just got a 90 second microwave bag, so it was really easy) and add half of the bag to the curry mixture.

- Serve over a bed of quinoa with a sprinkling of about 1 Tb of currants over each bowl.  I got 4 servings out of everything.  And it was delicious!