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.
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.
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.
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.