Very yummy lentils curry.

Sweet Potato Lentil Curry

A creamy, mildly spiced curry with sweet potatoes and red lentils in coconut milk, perfect for a comforting vegetarian meal.

Ingredients

  • 1 cup red lentils, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (400ml) light coconut milk
  • 1 cup vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp olive oil
  • 1 tsp curry powder (mild)
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Fresh cilantro for garnish
  • Juice of 1/2 lemon

Instructions

  • Heat olive oil in a large pan over medium heat
  • Sauté onion until translucent, about 5 minutes
  • Add garlic and ginger, cook for 1 minute
  • Add curry powder, turmeric, and cumin, stir for 30 seconds
  • Add sweet potatoes, lentils, coconut milk, and vegetable broth
  • Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and sweet potatoes are tender
  • Stir in spinach until wilted
  • Season with salt, pepper, and lemon juice
  • Garnish with fresh cilantro

Notes

  • Can be served over brown rice or whole grain bread
  • Add more broth if you prefer a thinner consistency
  • Leftovers keep well for 3 days in the refrigerator

Calories estimate

Approximately 380 calories per serving