If you’re looking for a warm, comforting, and wholesome meal, look no further than this hearty red lentil and sweet potato curry. It’s a fantastic option for both vegetarians and vegans, and it’s packed with nourishing ingredients that deliver not only on flavor but also on nutritional value. The combination of red lentils and sweet potatoes gives this curry a wonderful texture, while the coconut base brings a rich creaminess that ties everything together. Subtle spices like cumin, turmeric, and coriander lend a gentle warmth that’s perfect for cozy nights.
Whether you’re a seasoned cook or a beginner, this curry is an excellent choice because of its simplicity. The recipe uses basic ingredients that are easy to find in most kitchens, and the steps are straightforward. Plus, it’s a one-pot meal, meaning minimal clean-up is required, making it even more convenient for busy weeknights. Read on to discover how to make this delicious red lentil and sweet potato curry from scratch and bring a taste of comfort to your dinner table.
Ingredients
For this hearty curry, you will need the following ingredients:
– 1 cup of red lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 can (14 oz) of full-fat coconut milk
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil or coconut oil
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cinnamon (optional)
– 1/2 teaspoon chili powder or cayenne pepper (optional for extra heat)
– 1 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 can (14 oz) of diced tomatoes
– 2 cups of vegetable broth (or water)
– Fresh cilantro, chopped, for garnish
– Lemon or lime wedges for serving (optional)
– Cooked rice or naan bread for serving
Preparation:
Here’s a step-by-step guide to preparing the red lentil and sweet potato curry with a coconut base and subtle spices:
Step 1: Prepare the Ingredients
Before starting to cook, gather and prepare all the ingredients. Rinse the red lentils under cold water until the water runs clear. Peel and dice the sweet potatoes into small cubes, and finely chop the onion, garlic, and fresh ginger. Having all the ingredients prepped will make the cooking process smoother and faster.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil (or coconut oil) over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir frequently to prevent burning. Add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant.
Step 3: Add the Spices
Once the aromatics are sautéed, it’s time to add the spices. Stir in the ground cumin, coriander, turmeric, and cinnamon (if using). Cook the spices with the onion, garlic, and ginger for about 1 minute, stirring constantly. This step is crucial as it helps release the oils from the spices, enhancing the overall flavor of the dish.
Step 4: Add Sweet Potatoes and Lentils
Now, add the diced sweet potatoes and rinsed red lentils to the pot. Stir well to coat the vegetables and lentils with the spice mixture. This ensures that every bite of the curry will be flavorful.
Step 5: Add Liquids and Simmer
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. Cook until the lentils are tender and the sweet potatoes are soft.
Step 6: Adjust Seasoning
After the curry has finished simmering, taste and adjust the seasoning if necessary. Add salt and black pepper to taste, and if you prefer extra heat, add a pinch of chili powder or cayenne pepper. The sweetness from the coconut milk and sweet potatoes should balance the spices nicely.
Step 7: Garnish and Serve
Once the curry is done cooking, remove it from the heat. Garnish with freshly chopped cilantro and serve with a wedge of lemon or lime for an extra burst of freshness. This curry is delicious when served over fluffy basmati rice or with warm naan bread on the side.
Variations:
1. Add greens: You can throw in a couple of handfuls of fresh spinach or kale towards the end of the cooking time for added nutrients and color. They will wilt down nicely in the curry.
2. Protein boost: If you’d like to add more protein to the dish, you can stir in cooked chickpeas or tofu for a heartier meal.
3. Different veggies: Feel free to experiment with different vegetables such as carrots, bell peppers, or butternut squash. They’ll all complement the curry well.
4. Spice it up: For those who like it spicy, increase the amount of chili powder or add fresh green chilies for an extra kick.
Cooking Notes:
– Cooking red lentils: Red lentils cook faster than other types of lentils, usually within 20-25 minutes. They tend to break down and become soft, adding to the creamy texture of the curry.
– Sweetness balance: If you find the curry too sweet due to the sweet potatoes and coconut milk, you can balance it with a splash of vinegar or lemon juice.
– Storage: This curry stores well in the fridge for up to 4 days. It also freezes beautifully, making it an excellent option for meal prep. Just be sure to store it in an airtight container.
Serving Suggestions:
This red lentil and sweet potato curry pairs perfectly with:
– Steamed rice: Basmati or jasmine rice are excellent choices to soak up the flavorful sauce.
– Naan bread: Warm, fluffy naan is great for scooping up the curry.
– Side salad: A simple cucumber and tomato salad dressed with lemon juice can add a refreshing contrast to the rich curry.
– Chutney or pickles: Serve with mango chutney or Indian pickles for extra flavor.
Tips:
1. Batch cooking: This curry is ideal for batch cooking. You can double the recipe and freeze the leftovers for busy nights.
2. Consistency: If the curry becomes too thick during cooking, simply add more vegetable broth or water until it reaches your desired consistency.
3. Blending option: For a smoother texture, you can use an immersion blender to partially blend the curry. This creates a thicker, creamier consistency.
4. Adjust to taste: Since everyone’s palate is different, feel free to play with the spices. Add more cumin for earthiness or extra ginger for a brighter kick.
- Prep Time:
10 minutes - Cooking Time:
30 minutes - Total Time:
40 minutes
Nutritional Information (per serving):
– Calories: 320 kcal
– Protein: 10 g
– Sodium: 500 mg
– Carbohydrates: 50 g
– Fiber: 12 g
– Fat: 10 g
FAQs:
1. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day as the flavors have more time to develop. You can make it ahead and store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
2. What if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute it with almond milk or cashew cream for a similar creaminess, though the flavor will be slightly different. You can also use regular cream if you’re not vegan.
3. Can I use green or brown lentils instead of red lentils?
Yes, but keep in mind that green or brown lentils take longer to cook and have a firmer texture. You may need to increase the cooking time by 10-15 minutes.
4. Can I add meat to this curry?
Absolutely! If you’re not following a vegetarian or vegan diet, you can add chicken or shrimp to the curry. Simply cook the meat separately and add it in during the last 10 minutes of cooking.
Conclusion:
This hearty red lentil and sweet potato curry with a coconut base and subtle spices is not only delicious but also highly nutritious. It’s a meal that will leave you feeling satisfied and warmed from the inside out. With its rich, creamy texture and a perfect balance of spices, this curry is sure to become a favorite in your household. Whether you’re serving it to your family or meal-prepping for the week, this dish is versatile, easy to make, and incredibly flavorful. Try it out and enjoy a wholesome, comforting meal that’s good for both the body and soul.
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Hearty red lentil and sweet potato curry with a coconut base and subtle spices
- Total Time: 40 minutes
Ingredients
Ingredients
For this hearty curry, you will need the following ingredients:
– 1 cup of red lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 can (14 oz) of full-fat coconut milk
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon olive oil or coconut oil
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cinnamon (optional)
– 1/2 teaspoon chili powder or cayenne pepper (optional for extra heat)
– 1 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 can (14 oz) of diced tomatoes
– 2 cups of vegetable broth (or water)
– Fresh cilantro, chopped, for garnish
– Lemon or lime wedges for serving (optional)
– Cooked rice or naan bread for serving
Instructions
Preparation:
Here’s a step-by-step guide to preparing the red lentil and sweet potato curry with a coconut base and subtle spices:
Step 1: Prepare the Ingredients
Before starting to cook, gather and prepare all the ingredients. Rinse the red lentils under cold water until the water runs clear. Peel and dice the sweet potatoes into small cubes, and finely chop the onion, garlic, and fresh ginger. Having all the ingredients prepped will make the cooking process smoother and faster.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil (or coconut oil) over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir frequently to prevent burning. Add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant.
Step 3: Add the Spices
Once the aromatics are sautéed, it’s time to add the spices. Stir in the ground cumin, coriander, turmeric, and cinnamon (if using). Cook the spices with the onion, garlic, and ginger for about 1 minute, stirring constantly. This step is crucial as it helps release the oils from the spices, enhancing the overall flavor of the dish.
Step 4: Add Sweet Potatoes and Lentils
Now, add the diced sweet potatoes and rinsed red lentils to the pot. Stir well to coat the vegetables and lentils with the spice mixture. This ensures that every bite of the curry will be flavorful.
Step 5: Add Liquids and Simmer
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. Cook until the lentils are tender and the sweet potatoes are soft.
Step 6: Adjust Seasoning
After the curry has finished simmering, taste and adjust the seasoning if necessary. Add salt and black pepper to taste, and if you prefer extra heat, add a pinch of chili powder or cayenne pepper. The sweetness from the coconut milk and sweet potatoes should balance the spices nicely.
Step 7: Garnish and Serve
Once the curry is done cooking, remove it from the heat. Garnish with freshly chopped cilantro and serve with a wedge of lemon or lime for an extra burst of freshness. This curry is delicious when served over fluffy basmati rice or with warm naan bread on the side.
Notes
– Cooking red lentils: Red lentils cook faster than other types of lentils, usually within 20-25 minutes. They tend to break down and become soft, adding to the creamy texture of the curry.
– Sweetness balance: If you find the curry too sweet due to the sweet potatoes and coconut milk, you can balance it with a splash of vinegar or lemon juice.
– Storage: This curry stores well in the fridge for up to 4 days. It also freezes beautifully, making it an excellent option for meal prep. Just be sure to store it in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 500 mg
- Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 10 g