Red Lentil Sweet Potato Curry Recipe

Introduction

This Red Lentil Sweet Potato Curry is a comforting and flavorful dish perfect for any day of the week. Packed with wholesome ingredients and warming spices, it’s both nourishing and easy to prepare. Enjoy a vibrant, hearty meal that’s vegan and packed with nutrition.

Ingredients

• 1 tbsp avocado oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tbsp ginger, finely chopped
• 2 medium sweet potatoes, cubed (about 3 cups)
• 3/4 cup red lentils
• 2 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 cup crushed tomatoes
• 1 cup coconut milk
• 2 cups vegetable broth
• 2 cups spinach, roughly chopped
• Salt and pepper to taste
• Cilantro to garnish

Instructions

1. Step 1: Rinse the lentils in cold water until the water runs clear. Set aside.
2. Step 2: Heat the avocado oil in a large pan over medium-high heat.
3. Step 3: Add the chopped onion, minced garlic, and finely chopped ginger. Sauté for 2 minutes until fragrant.
4. Step 4: Add the cubed sweet potatoes, rinsed red lentils, curry powder, turmeric powder, crushed tomatoes, coconut milk, and vegetable broth to the pan.
5. Step 5: Stir everything together and bring to a light boil over high heat.
6. Step 6: Reduce the heat to medium-low, cover the pan, and let the curry simmer for 20 minutes, or until the sweet potatoes are tender.
7. Step 7: Add the roughly chopped spinach and stir until the spinach wilts into the curry.
8. Step 8: Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a diced green chili when sautéing the onions.
• You can substitute red lentils with yellow lentils or split peas for a slightly different texture.
• Use kale or Swiss chard instead of spinach if preferred.
• Serve over steamed rice or with warm naan bread for a complete meal.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this curry?

Yes, this curry freezes well. Allow it to cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients.

Red Lentil Sweet Potato Curry Recipe

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★★★★★

4.6 from 609 reviews

A hearty and flavorful Red Lentil Sweet Potato Curry made with aromatic spices, tender sweet potatoes, creamy coconut milk, and nutrient-packed red lentils. This comforting one-pot dish is easy to prepare and perfect for a wholesome vegetarian meal.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tbsp ginger, finely chopped
• 2 medium sweet potatoes, cubed (about 3 cups)
• 2 cups spinach, roughly chopped
• Cilantro to garnish

Pantry

• 1 tbsp avocado oil
• 3/4 cup red lentils
• 2 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 cup crushed tomatoes
• 1 cup coconut milk
• 2 cups vegetable broth
• salt and pepper to taste

Instructions

1. Rinse Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside to drain.
2. Sauté Aromatics: Heat avocado oil in a large pan over medium-high heat. Add the chopped onion, minced garlic, and finely chopped ginger. Sauté for about 2 minutes until fragrant and slightly softened.
3. Add Main Ingredients: Add cubed sweet potatoes, rinsed red lentils, curry powder, turmeric powder, crushed tomatoes, coconut milk, and vegetable broth to the pan. Stir well to combine all ingredients.
4. Bring to Boil: Increase heat to high and bring the mixture to a gentle boil.
5. Simmer: Reduce heat to medium-low, cover the pan with a lid, and let it simmer for 20 minutes or until the sweet potatoes are tender and the lentils are cooked through.
6. Add Spinach: Stir in the roughly chopped spinach and cook for another 2-3 minutes until the spinach wilts.
7. Season and Garnish: Season the curry with salt and pepper to taste. Garnish with fresh cilantro leaves before serving.

Notes

• For extra protein, you can add chickpeas or tofu cubes.
• If you prefer a thicker curry, simmer uncovered for an additional 5-10 minutes to reduce the liquid.
• Adjust the spice level by varying the amount of curry powder or adding chili flakes.
• This curry pairs well with basmati rice or warm naan bread.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: red lentil curry, sweet potato curry, vegetarian curry, coconut milk curry, Indian curry, easy lentil recipe, healthy curry