Brown Lentil Sweet Potato Curry

Ingredients

• 1 cup Brown lentils (Rinsed)
• 1 Sweet potato (Large; peeled and diced into 1/2-inch cubes)
• 1 tbsp Coconut oil
• 1 Onion (Chopped)
• 2 cloves Garlic (Minced)
• 1 tbsp Fresh ginger (Grated)
• 1 can Full-fat coconut milk (14 oz / 400 ml)
• 2 cups Vegetable broth (Plus more as needed)
• 1 tbsp Curry powder (Mild or medium)
• 1 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 0.5 tsp Salt (Up to 1 tsp, or to taste)
• 0.25 tsp Black pepper (Or to taste)
• Fresh cilantro (Chopped, for garnish)
• Lime juice (Optional; juice of 1/2 lime, for brightness)

Steps

1. 1

   Heat the coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.

3. 3

   Stir in the minced garlic and grated ginger. Cook for 1–2 minutes, just until fragrant, being careful not to let the garlic brown.

4. 4

   Add the diced sweet potato and rinsed brown lentils to the pot. Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper. Stir well to coat the vegetables and lentils in the spices.

5. 5

   Pour in the coconut milk and vegetable broth, stirring to combine and scraping the bottom of the pot to release any browned bits.

6. 6

   Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, stirring occasionally, until the lentils and sweet potato are tender. Add a splash more broth if the curry becomes thicker than you’d like.

7. 7

   Taste and adjust the seasoning with additional salt and pepper. If using, stir in the lime juice for a bright, fresh finish.

8. 8

   Serve the curry hot, garnished with chopped fresh cilantro. Enjoy on its own, over rice, or with warm naan or flatbread.

Notes

The author recommends evenly sized sweet potato cubes and full-fat coconut milk for the richest, silkiest sauce; light coconut milk also works but makes it thinner and less creamy. The curry stores and reheats well, and the flavors deepen in the fridge. The source also suggests red or green lentils as alternatives, adjusting time and liquid as needed. To make it oil-free, sauté the onion with a splash of water or broth. For a thicker curry, simmer uncovered for the last 5–10 minutes or mash some lentils and sweet potato; add broth to thin it. Rice and flatbread are suggested accompaniments.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• one-pot
• stovetop
• curry