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Red Lentil Curry with Sweet Potatoes

Creamy Red Lentil Curry with Sweet Potatoes for Cozy Nights

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This Creamy Vegan Red Lentil Curry with Sweet Potatoes is a comforting dish that combines rich flavors and healthy ingredients, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil or Coconut Oil Adds richness and flavor.
  • 1 large White Onion Provides sweetness and base flavor.
  • 1 tbsp Fresh Ginger (grated) Adds warmth and spice.
  • 2 cloves Garlic (minced) Offers depth of flavor.
For the Curry
  • 1 tbsp Curry Powder Supplies primary seasoning.
  • 2 tbsp Tomato Paste Enhances depth and richness.
  • 1 tbsp Red Curry Paste Adds heat and complexity.
  • 2 cups Sweet Potatoes (cubed) Core ingredient providing sweetness.
  • 1 cup Red Lentils (rinsed) Forms the protein base.
  • 13.5 oz Coconut Milk Creates a creamy consistency.
  • 1 cup Vegetable Broth Adds liquid and flavor.
  • Salt and Pepper Season to taste.
For Serving
  • 2 cups Cauliflower Rice or Regular Rice Serving base that adds fiber.
  • Cilantro (for garnish) Adds color and flavor.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive or coconut oil over medium heat. Add 1 chopped white onion and sauté for 2–3 minutes until translucent and fragrant.
  2. Stir in 1 tablespoon of freshly grated ginger, 2 minced garlic cloves, and 1 tablespoon of curry powder. Cook for about 1 minute.
  3. Next, add 2 tablespoons of tomato paste and 1 tablespoon of red curry paste to the skillet.
  4. Mix in 2 cups of cubed sweet potatoes and 1 cup of rinsed red lentils, cook for 30 seconds.
  5. Pour in 13.5 ounces of coconut milk, stir, and bring to a gentle boil. Then, reduce heat to low, cover, and let simmer for 15 minutes.
  6. After 15 minutes, uncover and stir in 1 cup of vegetable broth, along with salt and pepper to taste. Cover and cook for another 15 minutes.
  7. Once thickened, serve hot over cauliflower rice or regular rice and garnish with chopped cilantro.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 300IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on low, adding a splash of liquid if needed.

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