It’s been one of those weeks, hasn’t it? Between school drop-offs, errands, and trying to keep the house somewhat tidy, dinner can sometimes feel like another chore on a never-ending list. That’s why I’m so excited to share this lentil and sweet potato curry recipe with you, my friends. It’s my go-to for a flavorful, easy, and oh-so-nourishing meal that I can whip up in about 45 minutes! This recipe is perfect for those busy weeknights when you need something quick, healthy, and satisfying.
Table of contents
Table of Contents
Why You’ll Love This Lentil and Sweet Potato Curry
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
- Minimal Cleanup: One-pot wonder, which means less time washing dishes.
- Deliciously Flavorful: The combination of sweet potatoes, lentils, and curry spices creates a truly amazing taste.
- Nutrient-Rich: Packed with iron, vitamins, and fiber, this curry is as good for you as it is delicious.
Amazing Lentil and Sweet Potato Curry Recipe
Ingredients
Equipment
Method
- Cook the onion and garlic in the coconut oil over medium heat.
- Add in the sweet potatoes and lentils, then mix.
- Add the yellow curry powder and ginger.
- Mix, coating the sweet potatoes and lentils in the seasoning.
- Pour the stock over everything and bring to a boil.
- Lower to a simmer and cover for about 30 minutes, or until everything is soft.
- Add the coconut milk.
- Turn off the heat and add in the crushed red pepper (optional) and kale.
- Serve and enjoy!
Notes
Ingredients for Your Lentil and Sweet Potato Curry
- 1 Tbsp coconut oil
- 1/2 small yellow onion (diced)
- 1 tsp minced garlic
- 3 medium sweet potatoes (peeled and cubed)
- 1 cup lentils
- 1 1/2 Tbsp yellow curry powder
- 1/2 tsp ginger
- Salt/pepper (to taste)
- 5 cups vegetable stock
- 1 cup coconut milk
- 1 tsp crushed red pepper (optional)
- 2 cups chopped kale
I love using coconut oil in this recipe because it adds a subtle sweetness and a wonderful aroma.
How to Make Lentil and Sweet Potato Curry: Step-by-Step
- First, I cook the onion and garlic in the coconut oil over medium heat until softened and fragrant. This usually takes about 5 minutes.
- Next, I add in the sweet potatoes and lentils, then mix them together.
- Then, I add the yellow curry powder and ginger. Oh, that fragrant curry smell is amazing!
- I mix it well, making sure to coat the sweet potatoes and lentils in all of that lovely seasoning.
- After that, I pour the vegetable stock over everything and bring it to a boil.
- I lower the heat to a simmer, cover the pot, and let it cook for about 30 minutes, or until everything is soft. Make sure to give it a stir occasionally.
- I then stir in the coconut milk.
- I turn off the heat and add in the crushed red pepper (if you like a little kick) and kale. The heat from the curry will wilt the kale perfectly.
- Finally, I serve it up and enjoy!
Clara’s Pro Tips for the Best Lentil and Sweet Potato Curry
- Lentil Type Matters: If you’re using red lentils, keep an eye on them! They cook much faster than brown or green lentils, so you might need to reduce the simmering time.
- Stir to Prevent Burning: Give the curry a gentle stir every now and then while it’s simmering to prevent anything from sticking to the bottom of the pot and burning.
- Toast the Curry Powder: For an even deeper, richer flavor, try toasting the curry powder in a dry pan for a minute or two before adding it to the pot. The warmth really brings out the spices!
Common Mistakes to Avoid When Making Lentil Curry
- Overcooking the Lentils: Keep an eye on those lentils! Overcooked lentils can turn mushy. Check for tenderness after about 25 minutes of simmering.
- Not Enough Liquid: Make sure there’s enough vegetable stock to cover the sweet potatoes and lentils. If the curry starts to look dry while simmering, add a little extra stock.
- Skipping the Seasoning: Don’t be shy with the salt and pepper! Taste as you go and adjust the seasoning to your liking.
Ingredient Sourcing
I’m a big fan of the yellow curry powder from my local spice shop; it’s so flavorful. But if you’re looking for a good store-bought option, I recommend the Simply Organic brand.
Must-Have Equipment
A heavy-bottomed pot or Dutch oven is perfect for making curry. It distributes the heat evenly and helps prevent sticking.
Lentil and Sweet Potato Curry Variations
| Variation | Description |
|---|---|
| Vegan | Use full-fat coconut milk for extra creaminess and ensure your vegetable broth is vegan-friendly. |
| Thai-Inspired | Add a tablespoon or two of red curry paste along with the yellow curry powder, and a squeeze of lime juice. |
Serving Suggestions
I love serving this curry with a side of fluffy rice or warm naan bread for dipping. A sprinkle of fresh cilantro and a dollop of yogurt or a squeeze of lime juice also adds a nice touch! Quinoa is also a yummy and nutritious addition.
Storing Leftover Lentil and Sweet Potato Curry
Leftover curry can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Be sure to use freezer-safe containers or bags. Thaw it overnight in the fridge, and then reheat it on the stovetop or in the microwave. If the curry seems a little dry after freezing, add a splash of vegetable stock or water while reheating.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, you can! Brown or green lentils will work well, but keep in mind that they may take a bit longer to cook than red lentils. Just adjust the simmering time accordingly.
How long does lentil curry last in the fridge?
Lentil curry will last for 3-4 days in the fridge, as long as it’s stored in an airtight container.
Is lentil curry healthy?
Absolutely! Lentil curry is packed with nutrients, including iron, fiber, and protein. It’s a great way to get a healthy and satisfying meal.
Can I make this curry without coconut milk?
Yes, you can substitute the coconut milk with a creamy alternative like Greek yogurt or cashew cream. Just stir it in at the end of the cooking process.
What to serve with lentil and sweet potato curry?
This curry is delicious with rice, naan bread, quinoa, or even just on its own. Top it with fresh cilantro, a dollop of yogurt, or a squeeze of lime juice for extra flavor.
CanI I add other vegetables to this curry?
Definitely! Spinach, cauliflower, peas, or even green beans would be delicious additions to this curry. Just add them in during the last few minutes of cooking so they don’t overcook.
Conclusion
I hope you love this lentil and sweet potato curry as much as I do! It’s such a simple, satisfying, and nourishing meal that’s perfect for busy weeknights. Give it a try and let me know what you think in the comments below! And if you have any questions, don’t hesitate to ask. Happy cooking, friends!
