Lentil Curry with Sweet Potatoes Recipe
Darling, this lentil curry with sweet potatoes recipe is hearty, cozy, and more reliable than your last three dates combined.
Earthy lentils simmer with golden cubes of sweet potato, soaking up bold spices sassier than your bestie after two margaritas.
It’s rich, nourishing, and plant-powered enough to let you brag about your “healthy choices” while secretly planning dessert.
The creamy texture and warming flavors make sad salads look tragic in comparison.
So grab your pot, stir with flair, and serve curry that delivers comfort with a side of sass.
Lentil Curry with Sweet Potatoes Recipe
Vegan lentil curry with sweet potatoes combines earthy lentils, sweet root vegetables, and fragrant spices into a comforting, flavorful main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Sweet potatoes – 2 medium peeled and diced
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Vegetable broth – 2 ½ cups
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add tomato paste, crushed tomatoes, and broth; stir well.
- Mix in lentils and sweet potatoes; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until tender.
- Stir in coconut milk, salt, and pepper; cook 5 minutes more.
- Garnish with cilantro and serve with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 92%
- Vitamin C: 21%
- Iron: 27%
- Calcium: 9%
- Potassium: 20%
Additional Tips
- Add spinach in the final 5 minutes for extra greens.
- Swap chili powder with cayenne for more heat.
- Serve with quinoa for a lighter, protein-packed base.
