Ingredients
2 large sweet potatoes, peeled and cubed
1 cup red lentils, rinsed
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) full-fat coconut milk
3 cups vegetable broth
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1 tablespoon coconut oil
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
Step 2: Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for 1-2 minutes until highly fragrant, being careful not to burn the garlic.
Step 3: Add the cubed sweet potatoes and rinsed red lentils to the pot. Stir well to ensure everything is coated in the spice mixture.
Step 4: Pour in the vegetable broth and coconut milk. Stir to combine, scraping any bits off the bottom of the pot.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils have softened and thickened the sauce.
Step 6: Season with salt and pepper to taste. Serve warm over rice, garnished with fresh cilantro and a squeeze of lime juice.
Notes
If the curry is too thick after simmering, add a splash of water or broth to reach your preferred consistency.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Healthy Dinner
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 7g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato and lentil curry, vegan curry, one-pot meal, healthy dinner, red lentils
