Sweet Potato Lentil Curry (Printer-Friendly)
A wholesome one pot meal with red lentils, sweet potatoes, and flavorful spices that nourish and satisfy.
# List of Ingredients:
→ Legumes
01 -
1 cup red lentils, rinsed thoroughly under cold water
→ Vegetables
02 -
2 medium sweet potatoes, peeled and diced (approx. 1 lb)
03 -
1 medium onion, chopped (approx. 5.3 oz)
04 -
3 cloves garlic, minced
05 -
1 inch fresh ginger, grated
→ Liquids
06 -
1 can coconut milk, full-fat (14 oz)
07 -
4 cups vegetable broth (32 fl oz)
→ Spices & Oils
08 -
2 tablespoons curry powder
09 -
1 tablespoon olive oil
10 -
1 teaspoon turmeric powder
11 -
1 teaspoon cumin seeds
12 -
Salt to taste
→ Garnish
13 -
Fresh cilantro, optional
# Preparation Steps:
01 -
Rinse red lentils thoroughly under cold water and drain.
02 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
03 -
Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
04 -
Add diced sweet potatoes, curry powder, turmeric, and cumin seeds. Stir well to combine and cook for an additional 5 minutes.
05 -
Pour in vegetable broth and coconut milk, then add drained lentils. Stir to combine all ingredients.
06 -
Bring mixture to a boil, reduce heat to low, cover, and let simmer for 20-25 minutes or until lentils and sweet potatoes are tender. Stir occasionally to prevent sticking.
07 -
Season with salt to taste and cook uncovered for another 2 minutes.
08 -
Remove from heat and allow to rest for a few minutes. Garnish with fresh cilantro if desired and serve warm.
# Additional Suggestions:
01 -
Adjust spice level by adding chili powder or fresh chilies. This dish can be prepared in advance and stored refrigerated for up to 3 days or frozen for later use. Pair with naan or rice to complete the meal.