I can’t wait to share this red lentil sweet potato curry with you. It’s one of those dishes that’s perfect for chilly evenings when you’re craving something warm and nourishing. Packed with flavor, vibrant colors, and so many nutrients, it’s like a hug in a bowl. Plus, it’s easy to make, and you likely already have most of the ingredients in your pantry!
Why You’ll Love This Recipe?
If you’re anything like me, you love a good curry that’s both satisfying and hearty. This red lentil sweet potato curry checks all the boxes. The red lentils cook up beautifully, softening into the most comforting texture, while the sweet potatoes bring just the right amount of sweetness. The blend of spices—ginger, cumin, turmeric—will fill your kitchen with the most delicious aroma, making your home feel cozy and inviting. It’s also naturally vegan, gluten-free, and can be enjoyed as a wholesome main dish or as a side to something else!
You can find the full list of ingredients below, but here’s a sneak peek: red lentils, sweet potatoes, coconut milk, and a handful of spices. Trust me, it’s a keeper!
Ingredients (Full list of ingredients below)
- Red lentils
- Sweet potatoes
- Coconut milk
- Onion
- Garlic
- Fresh ginger
- Canned tomatoes
- Vegetable broth
- Spices (cumin, turmeric, coriander, cinnamon)
- Salt & pepper
Directions
Step 1: Prepare the Veggies
Start by peeling and chopping your sweet potatoes into small cubes. You’ll also want to finely chop the onion, garlic, and ginger. This gives you a great base for all the flavors to come together.
Step 2: Sauté the Aromatics
In a large pot, heat a bit of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing them until they soften and become fragrant. This step is key to infusing the curry with rich, aromatic flavors.
Step 3: Add the Spices
Once the onion mixture has softened, it’s time to add the spices. Stir in cumin, turmeric, coriander, and a pinch of cinnamon. These spices will create the base of the curry’s depth and warmth. Allow them to cook for about a minute, just enough to release their oils and aromas.
Step 4: Add the Sweet Potatoes and Lentils
Now, toss in your chopped sweet potatoes and red lentils. Stir to coat them with the spices and onion mixture. This step is when the magic happens—the spices soak into the veggies and lentils, creating a flavorful base for the curry.
Step 5: Pour in the Liquids
Add the canned tomatoes, coconut milk, and vegetable broth. Stir everything together, making sure the lentils and sweet potatoes are well-covered by the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 25-30 minutes. This will allow the lentils to soften and the sweet potatoes to cook through.
Step 6: Taste and Adjust
Once everything is cooked, give the curry a taste. Add salt and pepper as needed. Depending on your preference, you can also add a bit of chili powder for extra heat or a squeeze of lime juice for brightness.
Expert Tips and Tricks
- Don’t skip the spices! The cumin, turmeric, and coriander really build the curry’s flavor profile. Feel free to adjust the quantities based on your taste preferences, but these spices are what give the dish its distinct taste.
- Texture matters! If you prefer your curry a bit thicker, you can simmer it uncovered for the last 10 minutes to let some of the liquid reduce. For a soupier consistency, simply add a little extra broth.
- Make it spicy: If you like things on the spicy side, add a finely chopped chili pepper when you sauté the onions, or sprinkle some red pepper flakes at the end.
Recipe Variations and Possible Substitutions
- Swap the sweet potatoes: You can swap the sweet potatoes for regular potatoes or butternut squash if that’s what you have on hand. Each option gives the curry a slightly different flavor but will still work beautifully.
- Add greens: Stir in some spinach or kale toward the end of cooking for an extra boost of nutrients.
- Add protein: If you want to make this a heartier meal, consider adding cooked chicken, tofu, or chickpeas for added protein.
Serving and Pairing Suggestions
This red lentil sweet potato curry pairs wonderfully with basmati rice, quinoa, or naan. If you’re in the mood for something lighter, a side of steamed veggies or a simple green salad will do the trick. I also love serving it with a dollop of yogurt or a drizzle of coconut cream on top to balance out the richness of the curry.
Storage and Reheating Tips
This curry stores beautifully in the fridge for up to 4 days. The flavors only get better as it sits, so it’s perfect for meal prep or leftovers. To reheat, simply warm it up in a pot over low heat, adding a splash of water or broth to loosen it up if it thickens too much.
You can also freeze this curry for up to 3 months. Just let it cool completely before transferring it to an airtight container, and then heat it up on the stovetop or in the microwave when you’re ready to enjoy.
4 FAQs
- Can I use other types of lentils for this recipe? While red lentils work best here, you could substitute them with green or brown lentils. Just be aware that these types will take a bit longer to cook.
- Can I make this curry in a slow cooker? Yes! You can cook everything in a slow cooker. Just add the ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
- Is this recipe spicy? Not really! The curry has warm spices, but it’s not particularly hot. You can easily adjust the spice level by adding more chili powder or fresh chilies if you prefer more heat.
- Can I use light coconut milk? Absolutely! If you’re looking to reduce the richness, you can use light coconut milk, though the curry may be slightly less creamy.
Conclusion
This red lentil sweet potato curry is one of those dishes that will become a regular in your rotation. It’s comforting, nutritious, and packed with flavors that will leave you coming back for more. Whether you’re cooking for yourself or sharing with loved ones, it’s a great way to enjoy a delicious, plant-based meal. Try it out, and I’m sure you’ll fall in love with it just like I did!
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Red Lentil Sweet Potato Curry: A Cozy, Comforting Meal You’ll Crave
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Category: Main dish, Vegan, Comfort food
- Method: Stovetop
- Cuisine: Indian-inspired, Vegan
- Diet: Gluten Free
Description
This red lentil sweet potato curry is the perfect dish for chilly evenings, offering warmth and nourishment in every bite. Packed with vibrant colors, spices, and nutrients, it’s a comforting, plant-based meal that’s easy to make with pantry staples. Plus, it’s naturally vegan, gluten-free, and can be enjoyed as a main dish or side.
Ingredients
- 1 cup red lentils
- 2 medium sweet potatoes, peeled and cubed
- 1 can (400ml) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14.5oz) canned tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cinnamon
- Salt & pepper to taste
- Optional: chili powder, lime juice, fresh chili pepper
- Optional: greens like spinach or kale
- Optional: protein like cooked chicken, tofu, or chickpeas
Instructions
- Prepare the Veggies: Peel and cube the sweet potatoes. Chop the onion, garlic, and ginger.
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until softened and fragrant.
- Add the Spices: Stir in cumin, turmeric, coriander, and cinnamon. Cook for 1 minute to release their aroma.
- Add the Sweet Potatoes and Lentils: Add the sweet potatoes and red lentils. Stir to coat with spices.
- Pour in the Liquids: Add canned tomatoes, coconut milk, and vegetable broth. Stir well. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the lentils and sweet potatoes are tender.
- Taste and Adjust: Season with salt and pepper. Optional: add chili powder for heat or lime juice for brightness.
Notes
- The spices in this curry are essential for its flavor profile, so don’t skip them!
- For a thicker consistency, simmer uncovered for the last 10 minutes. For a soupier version, add more broth.
- Feel free to adjust the spice levels based on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 300-350
- Sugar: 6g
- Sodium: 500
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg