Description
Indulge in the comforting flavors of Red Lentil Curry With Sweet Potatoes, a delightful dish that marries nutrition and taste effortlessly. This vibrant curry features tender red lentils and sweet potatoes simmered to perfection in creamy coconut milk, infused with aromatic spices. Whether you’re winding down after a busy day or hosting a cozy gathering, this recipe is your go-to for a satisfying meal that appeals to everyone—from vegans to meat lovers. Its quick preparation time makes it an ideal choice for any weeknight dinner, while its rich flavors ensure that leftovers are just as delicious the next day. Serve it over fluffy rice or alongside warm naan for a complete experience.
Ingredients
Scale
- 1 cup red lentils
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (400ml)
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- Salt to taste
Instructions
- Rinse red lentils under cold water until clear.
- Dice sweet potatoes, chop onion, mince garlic, and grate ginger.
- In a large pot over medium heat, add a splash of vegetable broth and sauté onions until translucent (about 5 minutes). Add garlic and ginger; cook for another minute.
- Stir in curry powder and turmeric; coat onions well.
- Add diced sweet potatoes, rinsed lentils, coconut milk, and vegetable broth; mix thoroughly.
- Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until sweet potatoes are tender and lentils are cooked through.
- Season with salt before serving; garnish with fresh cilantro and serve with lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg