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Creamy Sweet Potato and Red Lentil Curry

A hearty and comforting dish featuring creamy coconut milk, sweet potatoes, and red lentils, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  3. Stir in the curry powder and turmeric, cooking for an additional 1-2 minutes until the spices are well incorporated and aromatic.
  4. Add the diced sweet potatoes to the pot and mix well. Allow them to coat in the spices for a minute.
  5. Add the rinsed red lentils, coconut milk, and vegetable broth. Stir everything together, ensuring all ingredients are well mixed.
  6. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the sweet potatoes and lentils become tender.
  7. Taste and season with salt and pepper as needed. Garnish with fresh cilantro before serving.

Notes

For substitutions, yellow lentils work well in place of red lentils. For added greens, incorporate kale or spinach at the end of cooking. This dish can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.