Description
A rich, comforting, and plant-based sweet potato and lentil curry made with red lentils and coconut milk. Perfect for a healthy weeknight dinner.
Ingredients
2 large sweet potatoes, peeled and cubed
1 cup dry red lentils, rinsed
1 can (14oz) full-fat coconut milk
3 cups vegetable broth
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
2 tablespoons coconut oil
Salt and pepper to taste
Fresh cilantro and lime wedges for serving
Instructions
Step 1: Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 8-10 minutes until soft and translucent.
Step 2: Add the minced garlic, grated ginger, and chili flakes. Cook for another 2 minutes until fragrant.
Step 3: Stir in the curry powder, turmeric, and cumin. Let the spices bloom in the oil for 1 minute while stirring constantly.
Step 4: Add the cubed sweet potatoes and red lentils to the pot. Stir well to coat them in the spice mixture.
Step 5: Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce heat to low and cover with a lid.
Step 6: Simmer for 20-25 minutes until the lentils are soft and the sweet potatoes are tender. Season with salt and pepper. Serve hot with lime and cilantro.
Notes
If the curry is too thick, add a splash more broth. This recipe freezes exceptionally well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
