SPICY LENTIL AND SWEET POTATO CURRY
This Spicy Lentil and Sweet Potato Curry is a hearty and nourishing dish, brimming with rich spices, plant-based protein and satisfying textures. Tender lentils and sweet potatoes soak up aromatic curry flavours, creating a warming and one-pot recipe that is both wholesome and deeply satisfying. This curry is perfect for a comforting weeknight dinner, meal preparation or a plant-based gathering. Serve with rice, quinoa or warm naan bread for a balanced and complete meal. The Spicy Lentil and Sweet Potato Curry is quick to prepare yet delivers layers of flavour that taste like simmering all day.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian
PREPARATION / TECHNIQUES
One-Pot Wonders, Simmer
OCCASION / HOLIDAY
Casual Dinner, Fall, Winter
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, High Fibre, Wheat / Gluten-Free, Low Fat, Healthy, Quick & Easy
DISH TYPE
Curry
INGREDIENTS
- 43 grams | 1.52 ounces | ¼ cup lentils, rinsed
- 80 grams | 2.82 ounces | ½ cup sweet potatoes, peeled and diced
- 2 grams | 0.07 ounces | 1 teaspoon curry powder
- 1 gram | 0.04 ounces | ½ teaspoon garlic, minced
- 25 gram | 0.01 ounces | ¼ teaspoon black pepper
- 1 gram | 0.04 ounces | ½ teaspoon ground cumin (optional for depth of flavour)
- 1 gram | 0.04 ounces | ½ teaspoon chopped coriander (optional for a richer spice profile)
- 1 gram | 0.04 ounces | ½ teaspoon salt or to taste
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil (optional for sautéing)
- 120 millilitres | 4.06 fluid ounces | ½ cup vegetable broth
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk (optional for a creamier texture)
FULL NUTRITIONAL INFORMATION
- Calories: 232.6 kilocalories
- Carbohydrates: 45.0 grams
- Saturated Fat: 0.1 grams
- Sugar: 3.9 grams
- Protein: 13.1 grams
- Fat: 0.7 grams
- Fibre: 7.7 grams
- Sodium: 58.2 milligrams
- Iron: 3.8 milligrams
- Calcium: 49.0 milligrams
- Potassium: 572.0 milligrams
PREPARATION
- Prepare The Lentils: Rinse the lentils thoroughly under cold running water to remove excess starch. This ensures even cooking and prevents clumping.
- Sauté The Garlic: Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic.
- Cook The Sweet Potatoes: Add the diced sweet potatoes and stir well. Cook for 2 to 3 minutes to allow them to begin softening.
- Incorporate Lentils And Spices: Add the rinsed lentils, curry powder, ground cumin, ground coriander, black pepper and salt. Stir until the lentils and sweet potatoes are evenly coated in the spices.
- Simmer The Curry: Pour in the vegetable broth and coconut milk (if using). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
- Adjust Seasoning: Taste and adjust the seasoning with more salt, lime juice or spices as preferred.
- Serve: Ladle the Spicy Lentil and Sweet Potato Curry into bowls. Garnish with fresh coriander leaves and serve with rice, quinoa or naan bread.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Creamy Texture: Mash some of the sweet potatoes during cooking for a thicker and richer curry.
- Spice It Up: Add cayenne pepper or red chilli flakes for an extra kick.
- Protein Boost: Stir in chickpeas or tofu for additional protein.
- Depth Of Flavour: Toast the curry powder in the pot before adding the liquid to release its full aroma.
- Fresh Finish: Garnish generously with coriander and a squeeze of lime juice before serving.
VARIATIONS
- Thai-Inspired: Add Thai red curry paste and use coconut milk for a tropical twist.
- Chunky Vegetable Curry: Include carrots, bell peppers or zucchini for extra texture.
- Nutty Curry: Stir in peanut butter or almond butter for a rich and nutty flavour.
- Mild And Sweet: Reduce curry powder and add a pinch of cinnamon for a gentler taste.
- Crunchy Garnish: Top with toasted sesame seeds, cashews or pumpkin seeds.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop, adding extra broth or water if needed to loosen the curry.
