Description
This vibrant Red Lentil Sweet Potato Curry is a comforting and flavorful dish perfect for a nutritious weeknight dinner. Combining tender sweet potatoes, protein-packed red lentils, and a rich blend of spices, simmered in creamy coconut milk, this curry offers a deliciously balanced meal with warming Indian-inspired flavors. It’s easy to prepare in one pot, making cleanup a breeze.
Ingredients
Base Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3 cups diced sweet potato
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 can crushed tomatoes (15 oz)
Flavorings & Seasonings
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp fresh lime juice
- 13.5 oz can of full-fat coconut milk
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cilantro for topping
Instructions
- Heat oil: In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat to prepare for sautéing.
- Sauté aromatics: Add minced garlic and ginger to the pot and cook for 3 minutes, stirring occasionally until fragrant.
- Cook sweet potatoes and spices: Add diced sweet potatoes and all the spices (curry powder, garam masala, turmeric, cumin, chili powder, coriander, salt, black pepper). Stir well and cook for 5 minutes until the spices release their aroma and the sweet potatoes begin to brown.
- Add main ingredients and simmer: Pour in red lentils, vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes. Bring the mixture to a boil, then reduce heat and cover to simmer for 20-25 minutes, until sweet potatoes and lentils are tender.
- Finish with coconut milk: Stir in about three-quarters of the can of coconut milk to add creaminess; reserve the remaining for topping if desired.
- Garnish and serve: Sprinkle freshly chopped cilantro on top. Serve the curry warm alongside basmati rice or garlic naan for a complete meal.
Notes
- Adjust the chili powder amount to control spice level to your preference.
- Peanut butter adds richness and a subtle nutty flavor; you can substitute with almond butter if preferred.
- Use full-fat coconut milk for the creamiest texture.
- For a vegan and gluten-free option, serve with rice instead of naan.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired