Sweet Potato Lentil Curry
In the cooler months this Sweet Potato Lentil Curry will warm you up. Sweet potatoes, vegetables and lentils are simmered in broth, coconut milk, warm spices, and finished off with fresh herbs. This is an easy curry dish to make and perfect for a weeknight meal with a salad and naan bread.
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 cup tomato, chopped or 1 cup diced tomatoes
- 2 tablespoons curry paste
- 1 teaspoon dried coriander
- 1/2 teaspoon dried ginger or 1 tablespoon fresh ginger
- 1 large size sweet potato, peeled and cut into small cubes
- 1 cup dry red lentils, picked through, rinsed and drained
- 2 cups of baby spinach, pieces torn
- 1 - 14 ounce can coconut milk
- 1 cup vegetable broth
- Fresh cilantro for garnish
- Yogurt for serving
- Crushed red pepper for garnish
Instructions
- Heat a medium size pan with oil on medium heat. Sauté garlic and onion for 1 minute. Add tomato and a splash of water. Continue to cook for 3-5 minutes.
- Add curry paste, coriander and ginger and stir. Add a dash of salt and pepper.
- Add the sweet potato, lentil and coconut milk. Bring this mixture to a boil, cover and simmer for 15 minutes.
- Remove the lid and stir in vegetable broth. Stir well, cover and simmer for another 10-15 minutes or until the sweet potato is tender.
- Stir in the spinach and let wilt.
- Remove and serve in bowls with rice or quinoa topped with fresh cilantro, a dollop of yogurt and crushed red pepper and a piece of naan bread.
Notes
- Rinse your lentils: Before cooking, make sure you rinse your lentils well in cold water and pick through them. This is to remove any shriveled lentils and unwanted dust or debris (because of how they’re grown, it’s not unusual to find a little stone lurking!)
- Play with spices: Indian food is known for its incredible array of spices. I’ve kept this recipe simple, but you could compliment the dried coriander with dried cumin and turmeric. Or experiment with whole spices – cumin, coriander, and mustard seeds all make delicious additions to a curry, as do star anise and cardamom (just remember to remove these before serving).
- Leftovers – Once cold, transfer any leftover Sweet Potato Lentil Curry to an airtight container. It keeps well, and can be stored for up to five days in the refrigerator.
- Reheating – To reheat the Sweet Potato Lentil Curry, gently warm up in a pan over a medium heat (no need to bring it all the way up to boiling), or heat up in your microwave.