Description
This Sweet Potato Lentil Curry is a comforting and flavorful one-pot meal. It combines the natural sweetness of sweet potatoes with earthy lentils in a rich, creamy coconut milk sauce, infused with aromatic spices. It’s a hearty, nourishing, and easy-to-make vegan dish perfect for any occasion.
Ingredients
Scale
- 2 tablespoons Coconut Oil or Olive Oil
- 1 large Yellow Onion, finely chopped
- 3–4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 large Sweet Potatoes (about 1.5 lbs), peeled and cubed into ½-inch pieces
- 1 ½ cups Red Lentils, rinsed
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper (or more, to taste)
- 4 cups Vegetable Broth
- 1 (13.5 oz) can Full-Fat Coconut Milk
- 1 (15 oz) can Diced Tomatoes, undrained
- 5 oz Fresh Spinach
- 1 whole Lime, juiced
- Salt and Freshly Ground Black Pepper, to taste
Instructions
- Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and a pinch of salt. Sauté for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger, cook for 1-2 minutes until fragrant.
- Add curry powder, turmeric, cumin, coriander, smoked paprika, and cayenne pepper. Stir constantly for about 60 seconds until fragrant.
- Add cubed sweet potatoes and stir to coat in spices. Cook for 2-3 minutes.
- Pour in rinsed red lentils, vegetable broth, full-fat coconut milk, and undrained diced tomatoes. Stir to combine.
- Bring the curry to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring every 5-10 minutes. Cook until sweet potatoes are fork-tender and lentils are soft and have thickened the sauce.
- Turn off heat. Stir in fresh spinach until wilted. Stir in fresh lime juice.
- Taste and season generously with salt and freshly ground black pepper. Serve hot.
Notes
- For an even creamier texture, blend about one-quarter of the curry with an immersion blender before adding spinach.
- Adjust cayenne pepper to your spice preference.
- This curry can be made ahead and reheats well. It also freezes well for up to 3 months.
- Ensure your vegetable broth is certified gluten-free if needed.
- Serve with rice, naan, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Curry
- Method: One-Pot Simmer
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 430-480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg