Description
A warming and flavorful curry made with lentils and sweet potatoes, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 sweet potato, peeled and cubed
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the cubed sweet potato, rinsed lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender and lentils are cooked through.
- Stir in the coconut milk and heat through. Do not boil.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, use less vegetable broth.
- Feel free to add other vegetables like spinach or peas.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: approximately 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil curry, sweet potato curry, vegetarian curry, healthy curry, Indian food, vegan curry