Lentil and Sweet Potato Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Lentil and Sweet Potato Curry is a comforting, wholesome dish that’s perfect for any time of the year. It’s packed with nourishing ingredients and warming spices that make it a delightful meal for both a casual dinner or a special occasion.

Ingredients for Lentil and Sweet Potato Curry

The base of this curry starts with olive oil, which is used to sauté the onion until it's nice and translucent. This creates a sweet and savory foundation. Adding garlic and ginger infuses the dish with warmth and depth. The curry powder, cumin, turmeric, and cayenne pepper are the heart of the flavor profile, bringing that signature curry aroma and taste.

Red lentils are the star protein, cooking quickly and absorbing the delicious spices. Sweet potatoes add a natural sweetness and a hearty texture. Vegetable broth and coconut milk create a rich, creamy base, while spinach adds a fresh, vibrant touch at the end. A squeeze of lime juice brightens everything up, and a sprinkle of cilantro makes it pop with color and freshness.

Tips & Tricks

  • Rinse the lentils thoroughly to remove any debris and reduce cooking foam.
  • Dice the sweet potatoes uniformly to ensure even cooking.
  • If you prefer a thicker curry, let it simmer a little longer or mash some sweet potatoes with a fork.
  • Adjust the cayenne for more or less heat, depending on your preference.

Serving Suggestions

This curry pairs beautifully with basmati rice or naan bread to soak up the rich sauce. For a lighter option, serve it over cauliflower rice. A side of yogurt can balance the spice and add a creamy element.

Frequently Asked Questions

Can I use other types of lentils?
Red lentils are ideal because they cook quickly and break down nicely, but you can use green or brown lentils if you adjust the cooking time.
What if I don’t have coconut milk?
You can substitute coconut milk with almond milk or any other plant-based milk, though it will be less creamy.
How long does it last in the fridge?
This curry keeps well for up to four days when stored in an airtight container in the fridge.

Lentil and Sweet Potato Curry Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion and sauté for about five minutes until it turns translucent. You’ll know it’s ready when it gets that sweet, savory aroma.

Next, add the garlic and ginger. Cook them for another two minutes. Keep stirring so they don’t burn; you want them to release their fragrance, not get bitter.

Now, it’s time to stir in the spices: curry powder, cumin, turmeric, and a dash of cayenne pepper. Cook this mixture for about a minute to toast the spices — this step really wakes them up.

Add the lentils and sweet potatoes to the pot, followed by the vegetable broth and coconut milk. Stir everything together, ensuring the lentils and sweet potatoes are submerged. Bring it to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. You’re looking for the lentils and sweet potatoes to be tender.

Once the main ingredients are cooked, stir in the spinach and let it wilt for about two to three minutes. This is where you’ll season with salt, pepper, and a squeeze of lime juice to taste. Remove the pot from the heat and let it rest for a few minutes before serving.

Just before serving, garnish with fresh cilantro for a burst of color and flavor.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for a busy weeknight.
  • Loaded with plant-based protein from lentils.
  • Rich and creamy thanks to the coconut milk.
  • The vibrant spices create a delightful aroma and flavor.
  • Great for meal prep and leftovers taste even better!

Ingredients

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup red lentils, rinsed
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
4 cups vegetable broth
1 can (14 oz) coconut milk
2 cups fresh spinach leaves
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper, and cook for 1 minute to toast the spices.
4. Add lentils, sweet potatoes, vegetable broth, and coconut milk to the pot. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils and sweet potatoes are tender.
6. Stir in spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and lime juice to taste.
7. Remove from heat and let the curry rest for a few minutes before serving. Garnish with fresh cilantro.

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