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Sweet Potato Red Lentil and Coconut Curry Recipe

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4.3 from 5 reviews

This Sweet Potato Red Lentil and Coconut Curry is a flavorful, hearty, and nutritious vegan dish that combines creamy coconut milk, tender sweet potatoes, and protein-rich red lentils simmered with fragrant Indian spices. Perfect for a quick weeknight meal or batch cooking, this curry is served best with rice or naan and topped with fresh lime juice and crunchy cashews for an added texture and zest.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 2 tbsp olive oil (sub soy sauce for an oil-free recipe)
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 large sweet potato (or 2 small), diced
  • ½ cup red lentils (washed)
  • 1 ½ cups vegetable broth
  • 1 tsp yellow curry powder
  • ½ tsp ground coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala powder
  • 1 x 15 oz can chopped tomatoes
  • 1 x 15 oz can creamy coconut milk

Optional for Serving and Garnish

  • Side dish of choice (rice, naan, etc.)
  • Fresh lime juice (for drizzling)
  • Chopped cashews (for topping)
  • Extra vegetables like baby spinach leaves, kale, or olives

Instructions

  1. Heat the oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped red onion and garlic and fry until translucent and fragrant, about 3-5 minutes.
  2. Prepare lentils: While the onion and garlic cook, rinse the red lentils thoroughly in a sieve under cold running water to remove dust and starch.
  3. Add main ingredients and simmer: Add the diced sweet potatoes, rinsed lentils, 1 ½ cups vegetable broth, spices (yellow curry powder, ground coriander, cumin, garam masala), chopped tomatoes, and a pinch of salt to the saucepan. Stir to combine.
  4. Bring to boil and simmer with lid: Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 10-12 minutes until sweet potatoes and lentils start to soften.
  5. Add coconut milk and continue simmering: Pour in the creamy coconut milk, stir, and continue to simmer uncovered for another 10 minutes to thicken and meld the flavors. At this stage, optionally add extra vegetables like baby spinach, kale, or olives if desired.
  6. Adjust seasoning: Taste the curry and adjust seasoning as needed with salt or spices.
  7. Serve and garnish: Serve the curry hot with your choice of side, such as rice or naan. Drizzle with fresh lime juice and sprinkle with chopped cashews for added texture and flavor.
  8. Store or freeze: Enjoy the curry immediately, or store it in an airtight container in the refrigerator. It keeps well and tastes even better the next day. It is also freezer-friendly for convenient meal prep.

Notes

  • For an oil-free version, substitute olive oil with soy sauce to sauté the onion and garlic.
  • Rinsing lentils thoroughly is important to remove grit and improve texture.
  • Vegetable broth can be homemade or store-bought but should be low-sodium if adjusting salt levels.
  • Using creamy coconut milk rather than light versions ensures a rich and velvety texture in the curry.
  • Optional vegetables like spinach or kale add extra nutrients and color; olives bring a salty contrast.
  • This recipe is vegan and freezer-friendly, making it great for batch cooking.
  • Adding chopped cashews before serving adds a pleasant crunch and nutty flavor.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan

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