Sweet Potato and Lentil Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Warm, cozy, and packed with flavor, this Sweet Potato and Lentil Curry is a perfect dish to brighten up any meal. It's a hearty, wholesome option that’s both nourishing and satisfying, making it ideal for any season.

Ingredients for Sweet Potato and Lentil Curry

Olive oil is used for sautéing, adding a subtle flavor base. Onion provides a sweet and savory foundation. Garlic and ginger bring aromatic depth. Cumin and turmeric give the curry its warm, earthy taste, while optional cayenne pepper adds a touch of heat. Red lentils are protein-packed and cook quickly. Sweet potatoes offer a creamy and sweet contrast. Coconut milk makes the curry creamy and rich. Vegetable broth adds flavor depth. A dash of salt and pepper seasons the dish. Spinach adds a pop of color and nutrients at the end. Lime juice brightens up the flavors. Fresh cilantro is a perfect garnish. Serve with rice or naan to soak up all the delicious sauce.

Tips & Tricks

  • Rinse the lentils under cold water to remove any dust or debris before cooking.
  • For a thicker curry, reduce the amount of vegetable broth slightly.
  • If you prefer a milder curry, skip the cayenne pepper.
  • Let the curry sit for a few minutes before serving to allow the flavors to meld.

Serving Suggestions

This curry is wonderfully versatile. Pair it with fluffy basmati rice or warm naan to soak up the rich sauce. A side of cucumber salad can add a refreshing crunch, balancing the creamy texture of the curry.

Frequently Asked Questions

Can I use green lentils instead of red?
Red lentils cook faster and become softer, which is ideal for this curry's texture. Green lentils would work, but you'll need to adjust the cooking time.
Can I make this curry ahead of time?
Absolutely! The flavors deepen with time, making it even more delicious the next day. Just reheat gently on the stove.

Sweet Potato and Lentil Curry Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in the onion and let it cook until it turns translucent, which will take about five minutes. This step is where the magic begins, as the onion releases its natural sweetness.

Next, add the garlic and ginger. Stir them around for just a minute until their fragrance fills your kitchen. This is your signal that they’re ready for the spices.

Sprinkle in the cumin, turmeric, and if you’re feeling adventurous, a touch of cayenne pepper. Stir these spices for about 30 seconds to toast them lightly, releasing their full aroma and flavor.

Now, add the red lentils, sweet potatoes, coconut milk, and vegetable broth. Season with a bit of salt and pepper. Give it all a good stir, then bring the mixture to a boil. Once it’s bubbling, reduce the heat to a simmer. Cover the pot and let it cook for 25 to 30 minutes. Stir occasionally to ensure nothing sticks to the bottom, and check that the lentils and sweet potatoes are becoming tender.

When everything is almost done, toss in the spinach. Stir it into the curry, letting it wilt down for about two minutes. This step adds a beautiful green hue and a fresh bite to the dish.

Remove the pot from the heat and squeeze in the lime juice. This will brighten the flavors, pulling everything together. Garnish with some fresh cilantro before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Rich in plant-based protein and fiber from lentils.
  • Sweet potatoes add a natural sweetness and creamy texture.
  • Spices like cumin and turmeric bring warmth and depth.
  • Vegan and gluten-free, catering to a variety of diets.

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp cayenne pepper (optional)
1 cup red lentils
2 medium sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
2 cups vegetable broth
Salt and pepper to taste
2 cups spinach
Juice of 1 lime
Fresh cilantro for garnish
Rice or naan for serving

Step-by-step Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. Add cumin, turmeric, and cayenne pepper; stir for 30 seconds.
4. Add lentils, sweet potatoes, coconut milk, and vegetable broth. Season with salt and pepper.
5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
6. Stir in spinach and cook until wilted, about 2 minutes.
7. Remove from heat and stir in lime juice. Garnish with cilantro.
8. Serve hot with rice or naan.

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