Description

A simple, flavorful recipe for Creamy Sweet Potato & Red Lentil Curry that’s vegan, gluten-free, and perfect for weeknight dinners. Packed with warm spices, tender sweet potatoes, and protein-rich red lentils.

Ingredients

Scale

2 tablespoons olive oil or coconut oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (or to taste)
1 large sweet potato (about 1.5 lbs), peeled and cubed into 1-inch pieces
1 cup red lentils, rinsed well
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon fresh lime juice (from about 1/2 lime)
Salt and freshly ground black pepper to taste
Optional garnishes: Fresh cilantro, chopped cashews, a swirl of extra coconut milk, or a squeeze of lime.

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Instructions

1. Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the ground cumin, coriander, turmeric, and cayenne pepper to the pot. Stir well to coat and cook for about 30 seconds, stirring constantly, until fragrant.
4. Add the cubed sweet potato and rinsed red lentils to the pot. Stir to coat them with the spice mixture for about a minute.
5. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender and lentils are cooked through. Stir occasionally.
6. Stir in the full-fat coconut milk and lime juice. Simmer gently for another 5 minutes, uncovered, allowing the curry to thicken slightly.
7. Season generously with salt and black pepper to taste. Taste and adjust seasonings as needed.
8. Ladle into bowls and garnish with fresh cilantro, chopped cashews, a swirl of extra coconut milk, or a squeeze of lime, if desired.

Notes

Store cooled curry in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed. Freezes well for up to 2-3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Courses
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-400 kcal (will vary based on portion and garnishes)
Sugar: Approx. 8-10g
Sodium: Varies based on broth and added salt
Fat: Approx. 15-20g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 10-12g
Protein: Approx. 12-15g