Description
A hearty and flavorful curry made with lentils and sweet potatoes, perfect for a comforting meal.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add curry powder and cumin, stirring to combine.
- Add diced sweet potato and rinsed lentils to the pot, stirring well.
- Pour in the coconut milk and vegetable broth, bring to a boil.
- Reduce heat and let simmer for 20-25 minutes until sweet potatoes and lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add a chopped chili or a pinch of cayenne pepper.
- This curry can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with rice or naan for a complete meal.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Fat: 18
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
Keywords: Lentil and Sweet Potato Curry, vegan curry, healthy curry recipe, easy lentil curry, comfort food