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Sweet Potato Red Lentil and Coconut Curry Recipe

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★★★★★

4.9 from 64 reviews

This Sweet Potato Red Lentil and Coconut Curry is a hearty, comforting dish packed with warm spices and creamy coconut milk. Featuring sweet potatoes and red lentils simmered in a flavorful blend of curry powder, coriander, cumin, and garam masala, this vegetarian curry is perfect served with rice or naan for a satisfying meal. It’s easy to make, nutritious, and freezer-friendly, making it a great option for busy weeknights.

Ingredients

Scale

Base Ingredients

  • 2 tbsp olive oil (sub soy sauce for an oil-free recipe)
  • 1 red onion, chopped
  • 3 cloves garlic, chopped

Main Ingredients

  • 1 big (or 2 small) sweet potatoes, diced
  • ½ cup red lentils
  • 1 ½ cups vegetable broth
  • 1x 15 oz tin chopped tomatoes
  • 1x 15 oz can creamy coconut milk

Spices

  • 1 tsp yellow curry powder
  • ½ tsp ground coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala powder

Optional & Garnish

  • Salt, to taste
  • Side dish of choice (rice, naan)
  • Fresh lime juice, for drizzling
  • Chopped cashews, for topping
  • Extra vegetables like baby spinach, kale or olives (optional)

Instructions

  1. Heat the Oil: Heat 2 tablespoons of olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
  2. Sauté Onion and Garlic: Add the chopped red onion and garlic to the pan and fry them until the onion becomes translucent and fragrant, about 3-5 minutes.
  3. Prepare Lentils: While the onion and garlic cook, rinse ½ cup of red lentils thoroughly in a sieve under cold running water to remove any debris and excess starch.
  4. Add Sweet Potatoes, Lentils, and Liquids: Add the diced sweet potatoes, rinsed lentils, 1 ½ cups vegetable broth, all the spices (yellow curry powder, ground coriander, cumin, garam masala), chopped tomatoes, and a pinch of salt to the pan. Stir to combine all ingredients.
  5. Simmer Covered: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 10-12 minutes until the sweet potatoes and lentils begin to soften.
  6. Add Coconut Milk and Simmer Uncovered: Stir in the creamy coconut milk and continue simmering for another 10 minutes without the lid. You can add optional extra vegetables like baby spinach, kale, or olives at this stage if desired.
  7. Adjust Seasoning: Taste the curry and adjust the seasoning with additional salt or spices as needed for your preference.
  8. Serve: Serve the curry hot with your side dish of choice such as steamed rice or naan bread. Drizzle with fresh lime juice and sprinkle chopped cashews on top for added texture and flavor.
  9. Store or Enjoy: Enjoy immediately or store in an airtight container. The curry maintains its flavor the next day and is also freezer-friendly for convenient meals later.

Notes

  • For an oil-free recipe, substitute olive oil with soy sauce or omit oil and sauté vegetables with a splash of vegetable broth.
  • Rinsing red lentils helps to remove dust and prevents excess foam during cooking.
  • Vegetable broth can be homemade or store-bought depending on preference.
  • Using creamy coconut milk adds richness; light coconut milk can be used for lower fat content but will be less creamy.
  • Feel free to add extra vegetables such as baby spinach, kale, or olives towards the end of cooking for added nutrition.
  • This curry stores well in the fridge for up to 3 days and freezes perfectly for up to 3 months.

Keywords: sweet potato curry, red lentil curry, coconut curry, vegetarian curry, easy curry recipe, healthy curry, one-pot meal

Find it online: https://recipeswithmia.com/sweet-potato-red-lentil-and-coconut-curry-recipe/