Red Lentil Curry with Sweet Potatoes – Your Cozy Comfort Food

This Red Lentil Curry with Sweet Potatoes is a creamy, vegan delight that embodies comfort and nourishment.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Olive Oil Substitute with coconut oil for a hint of sweetness.
1 unit White Onion Finely diced for even cooking.
1 tablespoon Ginger (fresh, grated) Fresh ginger is recommended.
3 cloves Garlic (minced) Essential for flavor.
2 tablespoons Curry Powder Adjust to preferred heat level.
2 tablespoons Tomato Paste Crushed tomatoes can be a great alternative.
1 tablespoon Red Curry Paste Customize based on spice preference.
2 medium Sweet Potatoes (cubed) Opt for firm ones.
1 cup Red Lentils (rinsed) Make sure to rinse well.
1 can (13.5 oz) Coconut Milk Creates a creamy texture.
1 cup Vegetable Broth Substitute with water if necessary.
to taste unit Salt & Pepper Adjust according to preferences.

For Serving

as desired unit Cauliflower Rice/Regular Rice Base for serving.
to taste unit Cilantro (for garnish) Fresh herb to enhance flavor.

Equipment

Large skillet or Dutch oven

Method

Step-by-Step Instructions

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced white onion and sauté for 2–3 minutes until translucent.
Stir in 1 tablespoon of freshly grated ginger and 3 cloves of minced garlic; cook for another minute. Then, add 2 tablespoons of curry powder.
Mix in 2 tablespoons of tomato paste and 1 tablespoon of red curry paste, stirring well for about 1 minute.
Toss in 2 cubed sweet potatoes and 1 cup of rinsed red lentils, stirring for about 30 seconds.
Pour in a can of coconut milk and 1 cup of vegetable broth; bring to a boil over medium-high heat, then reduce heat to low and let it simmer for 15 minutes.
Gently stir in an additional 1 cup of vegetable broth and season with salt and pepper to taste. Simmer for another 15 minutes.
Serve warm over cauliflower rice or regular rice, garnished with chopped cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 700mgPotassium: 800mgFiber: 15gSugar: 7gVitamin A: 10000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This Red Lentil Curry can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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