Introduction
Looking for a hearty, nutritious meal that’s both budget-friendly and packed with flavor? This Sweet Potato and Lentil Curry has become my go-to recipe for busy weeknights. The combination of creamy sweet potatoes and protein-rich lentils creates a satisfying dish that’s not only delicious but also incredibly good for you. I love how the aromatic spices work together to create a warming curry that’s perfect year-round, whether you’re a vegetarian or simply trying to incorporate more plant-based meals into your routine.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup fresh spinach (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and cumin, cooking for 30 seconds to bloom the spices.
- Add sweet potato cubes and lentils, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender and lentils are cooked through.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 portions
Recipe Notes
This Sweet Potato and Lentil Curry can be customized to suit your preferences. Here are some helpful tips:
- For a thicker curry, let it simmer uncovered for the last 5 minutes of cooking.
- Red lentils work best as they cook quickly and become naturally creamy, but green or brown lentils can be used with increased cooking time.
- The curry will thicken as it cools, so don’t worry if it seems a bit loose when first done.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This curry freezes well for up to 3 months – perfect for meal prep!
- For extra heat, add a diced red chili or cayenne pepper with the other spices.
- Serve with rice, naan bread, or quinoa for a complete meal.
Sweet Potato and Lentil Curry
A hearty, nutritious meal that's both budget-friendly and packed with flavor. The combination of creamy sweet potatoes and protein-rich lentils creates a satisfying dish.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup red lentils rinsed
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can 400ml coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup fresh spinach optional
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and cumin, cooking for 30 seconds to bloom the spices.
- Add sweet potato cubes and lentils, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender and lentils are cooked through.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.