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Red Lentil Curry with Sweet Potatoes

Creamy Red Lentil Curry with Sweet Potatoes for Cozy Nights

Enjoy a wholesome bowl of Red Lentil Curry with Sweet Potatoes, packed with protein and comforting flavors perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Olive Oil Can substitute with coconut oil.
  • 1 medium White Onion Yellow onion works as a substitute.
  • 1 tablespoon Fresh Ginger Grated; powdered ginger can be used as a substitute.
  • 2 cloves Garlic Minced; garlic powder can be used as a substitute.
  • 1 tablespoon Curry Powder Adjust based on heat preference.
  • 2 tablespoons Tomato Paste Can use crushed tomatoes.
  • 1 tablespoon Red Curry Paste Adjust for spice tolerance.
For the Main Ingredients
  • 2 cups Sweet Potatoes Cubed; medium-sized preferred.
  • 1 cup Red Lentils Rinsed thoroughly before cooking.
  • 1 can (400 ml) Coconut Milk Full-fat recommended; cashew cream as nut-free alternative.
  • 1 cup Vegetable Broth Low-sodium is preferable.
  • to taste Salt
  • to taste Pepper
For Serving
  • 4 cups Cauliflower Rice/Rice Quinoa or regular rice works as alternatives.
  • 1/4 cup Cilantro Chopped; optional for garnish.

Equipment

  • Large skillet or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the diced onion and cook for about 2-3 minutes until translucent.
  2. Add the grated ginger and minced garlic, stirring for 1 minute until aromatic. Mix in the curry powder.
  3. Stir in the tomato paste and red curry paste, cooking for another minute until thoroughly combined.
  4. Introduce the sweet potatoes and lentils, ensuring they are well-coated in the spice mixture.
  5. Pour in the coconut milk and bring to a boil. Reduce heat to low and cover, simmering for about 15 minutes until sweet potatoes are tender.
  6. Add vegetable broth and season with salt and pepper. Cover and simmer for another 15 minutes until the sauce thickens.
  7. Serve warm over cauliflower rice or regular rice, garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

Prep ahead by chopping sweet potatoes and onions the night before to save time. Store leftovers in an airtight container for up to 4 days.

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