Can I use brown lentils instead of red lentils for this sweet potato and lentil curry?

While you can use brown lentils, the texture will be quite different. Red lentils break down to create a creamy sauce, whereas brown lentils stay firm. If using brown lentils, you may need to increase the cooking time by 10-15 minutes.

Is this sweet potato and lentil curry spicy?

This recipe is mild to medium in spice. If you prefer a very mild curry, omit the red pepper flakes. If you want more heat, add a diced serrano pepper or increase the amount of red pepper flakes.

How long can I store sweet potato and lentil curry in the fridge?

You can store the curry in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it great for leftovers!

sweet potato and lentil curry: 5 reasons it’s the best dinner

Name: Creamy Sweet Potato and Lentil Curry
Prep time: PT-493134H48M58S
Cook time: PT-493134H48M58S
Total time: PT-493134H48M58S
Cuisine: Indian-inspired
Ingredients: 1 tablespoon coconut oil; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 large sweet potatoes, peeled and cubed (1-inch pieces); 1 cup dry red split lentils, rinsed; 1 can (14 oz) full-fat coconut milk; 3 cups vegetable broth; 1 tablespoon yellow curry powder; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; 2 cups fresh baby spinach; 1 tablespoon lime juice; Fresh cilantro for garnish

Ingredients

Scale

1 tablespoon coconut oil
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large sweet potatoes, peeled and cubed (1-inch pieces)
1 cup dry red split lentils, rinsed
1 can (14 oz) full-fat coconut milk
3 cups vegetable broth
1 tablespoon yellow curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 cups fresh baby spinach
1 tablespoon lime juice
Fresh cilantro for garnish

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Instructions

Step 1: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden.
Step 2: Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Step 3: Add the curry powder, turmeric, cumin, and red pepper flakes. Stir constantly for 30 seconds to let the spices bloom in the oil.
Step 4: Add the cubed sweet potatoes and red lentils to the pot. Stir to coat them thoroughly with the aromatic spice base.
Step 5: Pour in the vegetable broth and coconut milk. Stir well to combine. Bring the mixture to a gentle boil.
Step 6: Reduce the heat to low, cover the pot partially, and let it simmer for 20-25 minutes. The sweet potato and lentil curry is ready when the potatoes are tender and the lentils have softened.
Step 7: Stir in the baby spinach and let it wilt in the heat for about 2 minutes. Add the lime juice and season with salt and pepper to taste.
Step 8: Serve your sweet potato and lentil curry hot over rice, garnished with fresh cilantro.

Notes

If the curry is too thick, add extra vegetable broth. This dish freezes exceptionally well for up to 3 months.

Prep Time: PT15M
Cook Time: PT30M
Category: Main Dishes & Savory Recipes
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 7g
Sodium: 520mg
Fat: 14g
Saturated Fat: 11g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg