Description
Sweet potato and red lentil curry hearty 1pot rec with coconut milk turmeric ginger vegan proteinpacked dinner ready in 35 mins stovetop or oven
Ingredients
Scale
- 2 tablespoons vegetable oil or coconut oil
- 1 large onion, finely chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1-inch piece ginger, grated (about 1 tablespoon)
- 2 teaspoons curry powder or Madras curry powder
- 1 teaspoon ground cumin
- 1/2–1 teaspoon chili flakes or 1 small fresh chili, chopped
- 1 large sweet potato (about 1 pound), peeled and cut into 1/2–3/4-inch cubes
- 3/4 cup red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro or parsley, chopped
- Optional: handful of spinach or chopped kale
Instructions
- Heat the pot: Warm the oil in a large, heavy-bottomed saucepan over medium heat. When you see a faint shimmer, add the chopped onion. Cook, stirring occasionally, until the onion is soft and starting to take on golden edges — about 6–8 minutes.
- Add aromatics: Stir in the garlic, grated ginger, curry powder, cumin, and chili. Cook for 1 minute until fragrant, watching carefully so the garlic doesn’t brown.
- Build the base: Add the diced sweet potato and red lentils, stirring to coat. Pour in the diced tomatoes (with juices), coconut milk, and vegetable broth. Scrape up any browned bits from the bottom of the pan.
- Simmer gently: Bring to a low boil, then reduce heat to a gentle simmer. Partially cover the pot and cook until the sweet potatoes are tender and the lentils have mostly broken down — about 18–22 minutes.
- Check texture and season: Test a sweet potato cube for doneness. If too thick, add up to 1/2 cup more broth. Taste and season with salt and pepper. For a silkier texture, mash a few lentils/sweet potato cubes against the side of the pot.
- Finish bright: Turn off heat and stir in the lime juice and a handful of chopped cilantro. If using greens, fold them in now and let residual heat wilt them for 1–2 minutes. Serve hot.
Notes
A cozy, forgiving sweet potato and red lentil curry with creamy coconut milk and warming spices — perfect for weeknights, meal prep, or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 16 g
Keywords: sweet potato, red lentil curry, weeknight dinner, vegan, vegetarian, gluten-free, coconut curry