Easy sweet potato lentil curry recipe Healthy delicious simple to make This vegan dish is packed w flavor and nutrients Try it tonight
Total Time:45 minutes
Yield:6 servings 1x
Ingredients
Scale
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (optional, for heat)
1 cup red lentils, rinsed
4 cups vegetable broth
1 can (14 ounces) coconut milk
1 lime, juiced
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, quinoa, or naan bread (for serving)
Instructions
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Sauté Aromatics: While the sweet potatoes are roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Add Spices and Lentils: Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant. Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
Add Coconut Milk and Sweet Potatoes: Stir in the coconut milk and roasted sweet potatoes. Simmer for another 5-10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Finish and Serve: Stir in the lime juice. Garnish with fresh cilantro. Serve hot over rice, quinoa, or with naan bread.
