Creamy Red Lentil Curry with Sweet Potatoes for Pure Comfort

A hearty, vegan Red Lentil Curry with Sweet Potatoes that is both comforting and easy to prepare.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Olive Oil Coconut oil can be a flavorful alternative.
1 medium White Onion Yellow onion can be used if needed.
1 tablespoon Fresh Ginger Powdered ginger works as a last-minute substitute.
2 cloves Garlic Can be substituted with garlic powder.
2 tablespoons Curry Powder Adjust according to your taste intensity.
2 tablespoons Tomato Paste Substitute with crushed tomatoes if you prefer.
2 tablespoons Red Curry Paste Modify based on your heat preference.

For the Main Ingredients

2 medium Sweet Potatoes Consider carrots or other root vegetables as substitutes.
1 cup Red Lentils Rinse well to remove excess starch.
1 can Coconut Milk Non-dairy options like cashew cream can work, but flavors may vary.
1 cup Vegetable Broth Water can be used, but won't add richness.
to taste Salt
to taste Pepper

For Serving

2 cups Cauliflower Rice Regular rice can be used if preferred.
to taste Cilantro Leave out if you don’t have any on hand.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a diced white onion and sauté for 2-3 minutes until translucent.
Stir in minced ginger, minced garlic, and curry powder, cooking for about 1 minute until fragrant.
Mix in 2 tablespoons each of tomato paste and red curry paste, stirring for about 1 minute.
Add 2 peeled and diced sweet potatoes along with 1 cup of rinsed red lentils. Stir well.
Pour in a can of coconut milk and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
Stir in 1 cup of vegetable broth and season with salt and pepper to taste. Cover and simmer for another 15 minutes.
Serve warm over cauliflower rice or grain, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 3.5mg

Notes

For the best texture, ensure to mix the coconut milk thoroughly. Store leftovers in an airtight container. Can freeze for up to 3 months.

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