Creamy Coconut Sweet Potato Lentil Curry is a delightful and nourishing dish that brings together the rich, velvety flavors of coconut milk with the earthiness of sweet potatoes and lentils. This dish is a perfect comfort food, full of warm spices, hearty vegetables, and nutritious lentils. It’s a fantastic option for vegans, vegetarians, or anyone who enjoys plant-based meals. The combination of creamy coconut milk and aromatic spices creates a robust and satisfying flavor profile that’s sure to become a household favorite. Whether you’re making this for a weeknight dinner or as part of meal prep for the week, it offers a wholesome, nutritious option that can easily be adjusted to suit your taste preferences. Plus, the leftovers taste even better the next day as the flavors deepen!
Ingredients:
– 1 tablespoon coconut oil or olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– one tablespoon curry powder
– 1 teaspoon ground turmeric
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 medium sweet potato, peeled and cubed
– 1 cup red lentils, rinsed
– one can (14 oz) coconut milk (full fat for extra creaminess)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth or water
– 1 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 2 cups fresh spinach or kale, chopped
– 1 tablespoon fresh lime juice
– Fresh cilantro for garnish (optional)
Preparation:
Step 1: Prepare your ingredients
Before starting, ensure all your vegetables are chopped, your lentils are rinsed, and your spices are ready. This will make the cooking process smoother and more efficient.
Step 2: Sauté the aromatics
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Next, add the minced garlic and grated ginger. Stir constantly for about 1-2 minutes until fragrant, being careful not to let the garlic burn.
Step 3: Toast the spices
Once the aromatics are fragrant, add the curry powder, ground turmeric, cumin, coriander, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices. Let the spices cook for about 1 minute, toasting them gently to release their flavors and aroma.
Step 4: Add the sweet potatoes, lentils, and liquids
Now, add the cubed sweet potatoes, rinsed lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir everything together to ensure the sweet potatoes and lentils are fully submerged in the liquid. Add salt and black pepper at this stage. Bring the mixture to a simmer over medium heat.
Step 5: Simmer the curry
Once the curry starts to simmer, reduce the heat to low and cover the pot. Let the curry cook for about 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have broken down, creating a creamy texture. If the curry seems too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Step 6: Add the greens
In the last few minutes of cooking, stir in the chopped spinach or kale. Let the greens wilt down in the hot curry, which should take about 2-3 minutes. Finally, stir in the fresh lime juice, which adds a lovely brightness to the dish.
Step 7: Garnish and serve
Once the curry is ready, taste it and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lime juice if desired. Serve the curry hot, garnished with fresh cilantro if you like.
Variation:
This curry is highly versatile, and there are plenty of ways to modify it to suit your personal taste or to use up ingredients you have on hand:
– Add extra vegetables: You can toss in additional vegetables such as carrots, bell peppers, zucchini, or cauliflower. Just adjust the cooking time to ensure all veggies are cooked through.
– Change the protein: If you’re looking for a more protein-heavy dish, you can add chickpeas, tofu, or even tempeh to the curry. These would work well with the lentils, or you could replace the lentils altogether.
– Play with the spices: Depending on how spicy or mild you like your curry, you can increase or decrease the amount of cayenne pepper or add a splash of hot sauce for extra heat.
– Swap greens: If you don’t have spinach or kale, you can substitute with Swiss chard or even frozen peas for a pop of sweetness.
– Lower-fat option: For a lighter version, use light coconut milk instead of full-fat, although it will be less creamy.
COOKING Note:
– Coconut milk: Using full-fat coconut milk will give the curry its signature creamy texture, but you can use light coconut milk if you’re looking for a lighter version.
– Sweet potatoes: If you cut the sweet potatoes into smaller cubes, they will cook faster, making this dish quicker to prepare.
– Lentils: Red lentils cook quickly and break down easily, creating a creamy base for the curry. Green or brown lentils can also be used, but they will hold their shape more, resulting in a chunkier texture.
– Consistency: If your curry is too thick, simply add more vegetable broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Serving Suggestions:
– Over rice: Serve this curry over a bed of steamed basmati rice or brown rice for a more filling meal.
– With naan or flatbread: A warm piece of naan or other flatbread is perfect for soaking up the creamy curry sauce.
– As a soup: Add extra broth to turn this dish into a hearty soup, ideal for colder months.
– Topped with yogurt: A dollop of plant-based yogurt on top can balance the heat and add an extra creamy layer.
Tips:
1. Batch cooking: This curry keeps well in the fridge for up to 4-5 days, and the flavors only get better over time, making it ideal for meal prep.
2. Freezing: It also freezes beautifully. Simply portion it into airtight containers and freeze for up to 3 months. Reheat in a pot on the stove or in the microwave.
3. Reheating: When reheating, you might need to add a splash of water or broth to loosen the curry, as it tends to thicken in the fridge.
4. Spice level: If you’re cooking for kids or people sensitive to spice, you can leave out the cayenne pepper or reduce the amount of curry powder.
Prep Time:
15 minutes
Cooking Time:
30-35 minutes
Total Time:
45-50 minutes
Nutritional Information:
Calories: 350 per serving
Protein: 12g
Sodium: 500mg (depends on the broth and canned goods used)
(Note: Nutritional values are approximate and can vary depending on brands and specific ingredients used.)
FAQs:
Q: Can I use a different type of lentils?
A: Yes, you can use green or brown lentils, but keep in mind they take longer to cook and will have a firmer texture compared to red lentils.
Q: Can I make this curry in a slow cooker?
A: Yes! Add all ingredients except the spinach/kale and lime juice to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the greens and lime juice just before serving.
Q: Is this recipe gluten-free?
A: Yes, this creamy coconut curry is naturally gluten-free, as all ingredients are free from gluten. Just double-check any packaged items like broth to ensure they’re gluten-free.
Q: How can I reduce the fat content in this curry?
A: You can opt for light coconut milk instead of full-fat coconut milk and reduce the oil used in the sautéing process.
Q: Can I use canned lentils?
A: While fresh red lentils work best for the creamy texture, canned lentils can be used in a pinch. Just reduce the cooking time accordingly and adjust the amount of broth.
Conclusion:
Creamy Coconut Sweet Potato Lentil Curry is a rich, flavorful, and nourishing dish that’s not only easy to make but is also packed with nutrients. The blend of aromatic spices, sweet potatoes, and lentils combined with creamy coconut milk creates a perfect balance of flavors that will satisfy even the pickiest of eaters. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is forgiving and adaptable. With minimal preparation time and loads of variations, it’s a dish you can easily tailor to your preferences. Whether served over rice, with flatbread, or on its own, this curry will quickly become a go-to meal in your home. Enjoy the warmth and comfort of this beautiful dish, and don’t forget to garnish it with fresh cilantro or lime for that perfect finishing touch!
Print
Creamy Coconut Sweet Potato Lentil Curry
- Total Time: 45-50 minutes
Ingredients
Ingredients:
– 1 tablespoon coconut oil or olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– one tablespoon curry powder
– 1 teaspoon ground turmeric
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 medium sweet potato, peeled and cubed
– 1 cup red lentils, rinsed
– one can (14 oz) coconut milk (full fat for extra creaminess)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth or water
– 1 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 2 cups fresh spinach or kale, chopped
– 1 tablespoon fresh lime juice
– Fresh cilantro for garnish (optional)
Instructions
Preparation:
Step 1: Prepare your ingredients
Before starting, ensure all your vegetables are chopped, your lentils are rinsed, and your spices are ready. This will make the cooking process smoother and more efficient.
Step 2: Sauté the aromatics
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Next, add the minced garlic and grated ginger. Stir constantly for about 1-2 minutes until fragrant, being careful not to let the garlic burn.
Step 3: Toast the spices
Once the aromatics are fragrant, add the curry powder, ground turmeric, cumin, coriander, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices. Let the spices cook for about 1 minute, toasting them gently to release their flavors and aroma.
Step 4: Add the sweet potatoes, lentils, and liquids
Now, add the cubed sweet potatoes, rinsed lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir everything together to ensure the sweet potatoes and lentils are fully submerged in the liquid. Add salt and black pepper at this stage. Bring the mixture to a simmer over medium heat.
Step 5: Simmer the curry
Once the curry starts to simmer, reduce the heat to low and cover the pot. Let the curry cook for about 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have broken down, creating a creamy texture. If the curry seems too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Step 6: Add the greens
In the last few minutes of cooking, stir in the chopped spinach or kale. Let the greens wilt down in the hot curry, which should take about 2-3 minutes. Finally, stir in the fresh lime juice, which adds a lovely brightness to the dish.
Step 7: Garnish and serve
Once the curry is ready, taste it and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lime juice if desired. Serve the curry hot, garnished with fresh cilantro if you like.
Notes
– Coconut milk: Using full-fat coconut milk will give the curry its signature creamy texture, but you can use light coconut milk if you’re looking for a lighter version.
– Sweet potatoes: If you cut the sweet potatoes into smaller cubes, they will cook faster, making this dish quicker to prepare.
– Lentils: Red lentils cook quickly and break down easily, creating a creamy base for the curry. Green or brown lentils can also be used, but they will hold their shape more, resulting in a chunkier texture.
– Consistency: If your curry is too thick, simply add more vegetable broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350 per serving
- Sodium: 500mg (depends on the broth and canned goods used)
- Protein: 12g