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Red Lentil Curry With Sweet Potatoes

This hearty and nourishing Red Lentil Curry with Sweet Potatoes is a flavorful vegan dish packed with protein and fiber. The combination of spices, tender lentils, and sweet potatoes creates a comforting meal that is perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 4 Serving bowls

Ingredients
  

  • 1 cup red lentils Rinse thoroughly under cold water.
  • 2 medium sweet potatoes, diced Approximately 500g.
  • 1 medium onion, chopped Approximately 150g.
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can coconut milk 400g can.
  • 4 cups vegetable broth Approximately 960ml.
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • to taste optional salt
  • optional fresh cilantro for garnish

Instructions
 

  • Rinse the red lentils thoroughly under cold water and drain.
  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced sweet potatoes, curry powder, turmeric, and cumin seeds to the pot. Stir well to combine and cook for another 5 minutes.
  • Pour in the vegetable broth and coconut milk, then add the rinsed lentils. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  • Let it simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally to prevent sticking.
  • Season with salt to taste and cook for another 2 minutes.
  • Remove from heat and let sit for a few minutes. Garnish with fresh cilantro if desired.
  • Serve warm in bowls with rice or bread as preferred.

Notes

Feel free to adjust the spice level by adding chili powder or fresh chilies.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later.
Pair with naan or rice to complete the meal and soak up the curry.