Description
Hearty red lentil sweet potato curry brings Mediterranean warmth to dinner tables with rich, spicy layers of comfort. Creamy coconut milk and aromatic spices create a wholesome meal you’ll savor slowly and crave again.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, diced
- 1 1/2 cups red lentils, rinsed
- 1 (14 ounces) can diced tomatoes
- 1 (14 ounces) can full-fat coconut milk
- 3 cups vegetable broth
- 2 cups spinach or kale, chopped
Spices and Seasonings:
- 1 1/2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Aromatics and Oils:
- 1 tablespoon olive oil or coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
Instructions
- Create a flavor base by gently warming olive oil in a spacious cooking vessel over moderate temperature.
- Introduce diced onions to the pan, allowing them to soften and become translucent while releasing their delicate sweetness.
- Infuse the mixture with minced garlic and freshly grated ginger, stirring until their aromatic essence permeates the kitchen.
- Sprinkle ground turmeric, cumin, and curry powder, coating the aromatics with vibrant, warming spices.
- Pour in red lentils and cubed sweet potatoes, stirring to integrate them with the spice-laden foundation.
- Cascade vegetable broth into the pot, ensuring all ingredients are submerged and create a harmonious liquid environment.
- Allow the curry to simmer gently, covering the pot to trap heat and enable ingredients to tenderize and meld flavors.
- Periodically stir and check liquid levels, adding additional broth if the mixture appears too thick.
- Once lentils are creamy and sweet potatoes are fork-tender, incorporate coconut milk for luxurious richness.
- Season with salt and pepper, adjusting spices to personal preference.
- Remove from heat and garnish with fresh cilantro leaves, offering a bright, herbaceous contrast to the warm curry.
- Serve immediately alongside fluffy basmati rice or warm naan bread.
Notes
- Cook onions slowly to develop a sweeter, more mellow flavor that enhances the curry’s overall taste.
- Grate fresh ginger and garlic for maximum flavor intensity, avoiding pre-minced versions that can taste flat.
- Choose firm, deep orange sweet potatoes for the best texture and rich, natural sweetness in the curry.
- Consider toasting whole spices before grinding to unlock deeper, more complex aromatic notes in the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 16 g
- Protein: 14 g
- Cholesterol: 0 mg