Lentil and Sweet Potato Curry
A comforting, nutritious meal that's both budget-friendly and packed with flavor, combining protein-rich lentils with creamy sweet potatoes in a warming curry sauce.
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.