Red Lentil Curry Sweet Potatoes

This hearty red lentil curry with sweet potatoes is a vibrant and nourishing vegan meal perfect for cozy dinners or meal prepping. Its rich blend of spices combined with tender lentils and creamy coconut milk offers both warmth and comfort in every bite.

I first made this curry on a chilly evening and it quickly became a go to in our house. Now, my family asks for it every week especially during colder months.

Ingredients

• One cup red lentils: Rinse thoroughly to remove any dust and to prevent foam while cooking
• Two medium sweet potatoes: Diced around 500 grams for natural sweetness and texture
• One medium onion: Chopped about 150 grams provides a flavorful base
• Three garlic cloves: Minced adds pungency and depth
• One inch fresh ginger: Grated brings a subtle warmth and zing
• One can coconut milk: 400 grams for creaminess and rich flavor
• Four cups vegetable broth: Around 960 milliliters to cook lentils and meld flavors
• Two tablespoons curry powder: The star spice mix that gives aroma and complexity
• One tablespoon olive oil: Helps sauté aromatics gently
• One teaspoon turmeric powder: Offers earthiness and a gorgeous golden color
• One teaspoon cumin seeds: For a toasty, nutty undertone
• Salt to taste: Enhances all aspects of flavor
• Optional fresh cilantro: For garnish brightens the dish with fresh herbal notes

Instructions

Sauté the Aromatics:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent which usually takes about five minutes. This slow softening develops the flavor base.

Add Garlic and Ginger:

Stir in minced garlic and grated ginger. Cook for one to two minutes more until fragrant but not browned to avoid bitterness.

Incorporate Spices and Sweet Potatoes:

Add the diced sweet potatoes along with curry powder, turmeric, and cumin seeds. Mix everything well so the spices evenly coat the vegetables. Let this cook for five minutes allowing the spices to toast lightly and the sweet potatoes to start softening.

Combine Liquids and Lentils:

Pour in the vegetable broth and coconut milk then add the rinsed red lentils. Stir everything to combine all ingredients fully.

Simmer the Curry:

Bring the pot to a boil then lower heat to a simmer. Cover and cook for twenty to twentyfive minutes. Stir occasionally to prevent sticking and check if the lentils and sweet potatoes are tender.

Final Seasoning:

Once cooked through, season with salt to taste. Let it cook uncovered for an additional two minutes to integrate the seasoning.

Rest and Garnish:

Turn off the heat and allow the curry to sit covered for a few minutes. This resting time helps thicken the curry a bit. Serve warm garnished with fresh cilantro if you like.

This recipe always brings back warm memories of family dinners where everyone gathered around the table eager to dig in.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen even more the next day. To reheat, warm gently on the stove or in the microwave with a splash of water if it has thickened too much.

Ingredient Substitutions

If you do not have curry powder, you can create a simple blend with ground coriander, cumin, turmeric, and a touch of cinnamon or cayenne for heat. Sweet potatoes can be swapped for butternut squash or pumpkin depending on what you have. Use vegetable broth or even water for cooking; broth just adds more flavor.

Serving Suggestions

Serve this curry over fluffy basmati rice or with warm naan bread for soaking up every bit of the sauce. A simple side salad with fresh greens and a squeeze of lime brightens the entire meal nicely.

Enjoy warm with rice or naan to soak up every bit of the sauce. Leftovers taste even better the next day.

Your Recipe Questions Answered

→ What is the best way to prepare red lentils for cooking?

Rinse red lentils thoroughly under cold water to remove impurities and reduce any dust or debris before cooking.

→ Can I substitute sweet potatoes with other vegetables?

Yes, but choose root vegetables with a similar texture, like butternut squash or carrots, to maintain balance in flavor and consistency.

→ How do spices like turmeric and cumin seeds enhance this dish?

Turmeric adds earthiness and vibrant color, while cumin seeds contribute a warm, nutty aroma that deepens the overall flavor profile.

→ Is coconut milk essential for the dish’s creaminess?

Coconut milk provides a rich, creamy texture and subtle sweetness, but you can adjust creaminess by adding plant-based milk alternatives if preferred.

→ How can I adjust the spice level of this dish?

Increase heat by adding chili powder or fresh chilies during cooking, or keep it mild by omitting spicy ingredients.