Looking for a comforting, nutritious meal that’s both budget-friendly and packed with flavor? This Lentil and Sweet Potato Curry has become my go-to recipe for busy weeknights. It combines protein-rich lentils with creamy sweet potatoes in a warming curry sauce that’ll make your kitchen smell amazing. What I love most about this dish is how it brings together simple ingredients to create something truly special.
Ingredients
- 2 cups red lentils, rinsed
- 2 medium sweet potatoes, cubed (about 3 cups)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant. Keep stirring to prevent burning.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add sweet potato cubes and red lentils, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and sweet potatoes are easily pierced with a fork.
- Season with salt and pepper to taste. If the curry is too thick, add a splash of water or broth to reach your desired consistency.
- Garnish with fresh cilantro if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 portions
Recipe Notes
- Red lentils work best in this recipe as they cook quickly and become naturally creamy. If using brown or green lentils, increase cooking time by 10-15 minutes.
- For meal prep, this curry actually tastes better the next day as the flavors develop further. It keeps well in the refrigerator for up to 4 days.
- The consistency should be thick but still spoonable. If it gets too thick during storage, thin it out with a bit of broth when reheating.
- To make this curry spicier, add a diced jalapeño with the onions or include a teaspoon of red pepper flakes.
- For extra creaminess, try adding a tablespoon of butter or coconut oil just before serving.
- This curry pairs perfectly with basmati rice, naan bread, or quinoa for a complete meal.
This Lentil and Sweet Potato Curry is incredibly forgiving and adaptable. Don’t worry if you need to adjust the spices or consistency to your taste – that’s part of what makes cooking so enjoyable. The combination of tender lentils and sweet potatoes creates a satisfying meal that’s not only delicious but also packed with nutrition.
Lentil and Sweet Potato Curry
Ingredients
- 2 cups red lentils rinsed
- 2 medium sweet potatoes cubed (about 3 cups)
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant. Keep stirring to prevent burning.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add sweet potato cubes and red lentils, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and sweet potatoes are easily pierced with a fork.
- Season with salt and pepper to taste. If the curry is too thick, add a splash of water or broth to reach your desired consistency.
- Garnish with fresh cilantro if desired and serve hot.
