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.