Description
This hearty and flavorful Lentil Curry combines sweet potatoes, red lentils, and aromatic spices simmered in coconut milk to create a creamy, comforting dish perfect for a wholesome vegetarian meal. Served best with cauliflower rice or your choice of grains, this curry is both nutritious and satisfying.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic (about 3 cloves)
Spices and Pastes
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 2 tablespoons red curry paste
Main Ingredients
- 4 cups cubed sweet potato (about 2 medium sweet potatoes)
- 3/4 cup red lentils
- 1 (14.5 oz) can lite coconut milk (or full fat)
- 1 1/2 cups vegetable broth (or water)
- Salt & pepper to taste
Serving Suggestions
- Cauliflower rice to serve
- Cilantro for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and cook for 2 to 3 minutes, stirring often until they start to soften. Then add the grated ginger, garlic, and curry powder, cooking for an additional minute until fragrant.
- Add Pastes: Stir in the tomato paste and red curry paste until well combined with the aromatics, allowing the mixture to cook briefly to deepen the flavors.
- Incorporate Sweet Potato and Lentils: Add the cubed sweet potatoes and red lentils to the skillet, stirring for 30 seconds to coat them in the spices and pastes.
- Add Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a boil. Once boiling, cover the pan and reduce heat to let it simmer gently for 15 minutes, allowing the lentils and sweet potatoes to cook through.
- Add Broth and Season: Remove the lid and stir in the vegetable broth. Season the curry with salt and pepper to taste. Replace the lid and continue cooking for another 15 minutes until the lentils and sweet potatoes are tender and the flavors meld.
- Serve: Serve the lentil curry warm over cauliflower rice, regular rice, or quinoa. Garnish with fresh cilantro and consider pairing with sautéed spinach or kale for a complete meal.
Notes
- If you prefer a thicker curry, reduce the amount of vegetable broth or cook uncovered for a few extra minutes to evaporate excess liquid.
- You can substitute red lentils with yellow lentils, but adjust cooking time accordingly as they may take longer to soften.
- For a spicier curry, increase the amount of red curry paste or add a chopped fresh chili.
- Coconut milk can be full fat for a richer texture or lite for a lighter dish.
- This recipe is naturally gluten-free and vegetarian.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
