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Creamy Lentil and Sweet Potato Curry Recipe

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4.1 from 2 reviews

A comforting and flavorful Lentil Curry made with tender sweet potatoes, red lentils, and a blend of fragrant spices simmered in creamy coconut milk. This easy one-pot dish is perfect for a hearty vegetarian meal and pairs wonderfully with cauliflower rice or your favorite grain.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic (about 3 cloves)
  • 1 teaspoon curry powder
  • 2 tablespoons tomato paste
  • 2 tablespoons red curry paste
  • 4 cups cubed sweet potato (about 2 medium)
  • 3/4 cup red lentils
  • 1 (14.5 oz) can lite coconut milk (or full fat)
  • 1 1/2 cups vegetable broth (or water)
  • Salt and pepper to taste

To Serve

  • Cauliflower rice
  • Cilantro for garnish

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and cook for 2 to 3 minutes, stirring frequently until they start to soften. Then add the grated ginger, garlic, and curry powder, cooking for another minute until fragrant.
  2. Add Pastes: Stir in the tomato paste and red curry paste, combining thoroughly with the sautéed aromatics to develop the curry base flavors.
  3. Combine Sweet Potatoes and Lentils: Add the cubed sweet potatoes and red lentils to the pan, cooking for about 30 seconds to coat them in the spice mixture.
  4. Add Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a boil. Once boiling, cover the pan and reduce the heat to simmer for 15 minutes to allow the lentils and sweet potatoes to soften.
  5. Add Broth and Season: Remove the lid and stir in the vegetable broth. Season with salt and pepper to taste. Cover again and continue cooking for another 15 minutes until the lentils are tender and the curry has thickened.
  6. Serve: Serve the curry warm over cauliflower rice, quinoa, or rice, garnished with fresh cilantro. Optionally, serve alongside sautéed spinach or kale for a complete meal.

Notes

  • You can substitute vegetable broth with water if preferred.
  • Adjust the red curry paste amount to control the spice level.
  • Full-fat coconut milk will give a richer texture; lite coconut milk keeps it lighter.
  • Leftovers store well in the fridge for up to 3 days and freeze nicely.
  • Feel free to add other vegetables like spinach or kale for extra nutrients.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://recipeteach.com/creamy-lentil-and-sweet-potato-curry-recipe/