Can I use green lentils in this recipe?

Yes. Substitute 1 cup green or brown lentils for the red lentils and simmer 5-10 minutes longer until they're tender.

Can I make it without lentils?

Yes. To make this curry without lentils, omit the red lentils, or swap for 2 cups cooked chickpeas, and reduce the broth to 1-2 cups, starting with 1 cup and adding more if needed to adjust the consistency as the sweet potato cooks.

Do I have to peel the sweet potato?

I didn't but if you prefer a smoother texture, you can if you like!

Can I add spinach to this recipe?

Yes, if you'd like to spinach add up to 4 cups fresh spinach or baby spinach once the lentils have finished cooking and stir until wilted.

Coconut Sweet Potato Red Lentil Curry (Vegan)

Name: Sweet Potato Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp coconut oil, divided (30 g); 2 medium sweet potatoes, cut into ½-inch cubes (approx. 5 cups, 665 g); 1 medium yellow onion, diced (150 g/1 ¼ cups); 3 cloves garlic, minced or grated; 1-inch piece ginger, grated; 1 tbsp Indian mild curry paste (20 g); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp garam masala; 1 cup red lentils, rinsed (210 g, or green or brown lentils); 1 cup canned or fresh diced tomatoes (230 g, approx. 3-4 Roma tomatoes); 1 (398 mL) can coconut milk; 4 cups vegetable stock or water (1000 mL); 1/3 cup finely chopped fresh cilantro (20 g); ½ lime, juiced; salt and pepper

Description

This one pot sweet potato lentil curry is packed with flavour and nutrition and ready to enjoy in less than 40 minutes.

Ingredients

2 tbsp coconut oil, divided (30 g)
2 medium sweet potatoes, cut into ½-inch cubes (approx. 5 cups, 665 g)
1 medium yellow onion, diced (150 g/1 ¼ cups)
3 cloves garlic, minced or grated
1-inch piece ginger, grated
1 tbsp Indian mild curry paste (20 g)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
1 cup red lentils, rinsed (210 g, or green or brown lentils)
1 cup canned or fresh diced tomatoes (230 g, approx. 3–4 Roma tomatoes)
1 (398 mL) can coconut milk
4 cups vegetable stock or water (1000 mL)
1/3 cup finely chopped fresh cilantro (20 g)
½ lime, juiced
salt and pepper

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Instructions

Brown Sweet Potato: In a large pot, over medium heat, heat 1 tbsp coconut oil. When the pot is hot, add the sweet potatoes. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until browned. Transfer to a bowl and set aside. The sweet potatoes will finish cooking in another step.
Cook Onion: To the same pot, add the remaining coconut oil. Reduce heat to medium-low. Add the onions. Cook for 4-6 min, stirring often, until tender.
Add Garlic & Ginger: Add the garlic and ginger. Cook for another 2-3 min, stirring occasionally. If you’re using fresh diced tomato, add it now, if you’re using canned diced tomatoes reserve for now.
Add Spices: Add the curry paste, turmeric, cumin, coriander and garam masala. Cook for another 1 min, stirring constantly, until fragrant, to toast the spices.
Add Liquid, Lentils & Sweet Potato: Add the coconut milk, broth or water, lentils and reserved sweet potatoes. If you’re using canned diced tomato, add those now as well. Season with a pinch of salt. Bring to a boil over high. Once boiling, reduce heat to low and maintain a gentle simmer. Cook for 20-25 min, stirring occasionally, until the lentils and sweet potato are tender. If using green or brown lentils, increase cooking time to 25-30 minutes or until tender.
Add Seasonings: Stir in lime juice and chopped cilantro, reserving from cilantro for topping, then season to taste with salt, if needed.
Serve: Serve with cooked rice, naan, lime wedges and garnished toasted coconut flakes and more cilantro, if desired.

Notes

You can use light or full-fat coconut milk to preference.

Store leftovers in the fridge for up to 5 days. Note that it will thicken considerable after storing. You can thin it out by stirring in a bit of broth or water when you reheat it. To freeze, cool completely and store in freezer bags or a sealed container for 2-3 months. Thaw in the fridge before reheating.

Nutrition

Serving Size: 1/6th of recipe
Calories: 356
Sugar: 9 g
Sodium: 442 mg
Fat: 13 g
Carbohydrates: 52 g
Fiber: 9 g
Protein: 11 g

Keywords: sweet potato lentil curry, sweet potato and red lentil curry