Red Lentil Curry Sweet Potatoes (Ready-to-Print Version)
A nourishing blend of lentils and sweet potatoes simmered with spices and coconut milk for cozy meals.
# What You’ll Need:
→ Legumes
01 -
1 cup red lentils, rinsed thoroughly
→ Vegetables
02 -
2 medium sweet potatoes, diced (approximately 1.1 lbs)
03 -
1 medium onion, chopped (approximately 5.3 oz)
04 -
3 cloves garlic, minced
05 -
1 inch fresh ginger, grated
→ Liquids
06 -
1 can (14 oz) coconut milk
07 -
4 cups vegetable broth (approximately 4 cups)
→ Spices & Oils
08 -
2 tablespoons curry powder
09 -
1 teaspoon turmeric powder
10 -
1 teaspoon cumin seeds
11 -
1 tablespoon olive oil
12 -
Salt, to taste (optional)
→ Garnish
13 -
Fresh cilantro (optional)
# Step-by-Step Guide:
01 -
Rinse red lentils thoroughly under cold water and drain.
02 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
03 -
Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
04 -
Add diced sweet potatoes, curry powder, turmeric, and cumin seeds. Stir well and cook for 5 minutes.
05 -
Pour vegetable broth and coconut milk into the pot, then add rinsed lentils. Stir to combine.
06 -
Bring mixture to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until lentils and sweet potatoes are tender. Stir occasionally.
07 -
Add salt to taste and cook for an additional 2 minutes. Remove from heat and let sit briefly.
08 -
Garnish with fresh cilantro if desired. Serve warm with rice or bread.
# Handy Tips:
01 -
Adjust spice level by adding chili powder or fresh chilies. Can be made ahead and refrigerated up to 3 days or frozen for later.
02 -
Pair with naan or rice to complement flavors and soak up the sauce.