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Red Lentil Curry with Sweet Potatoes

Creamy Red Lentil Curry with Sweet Potatoes for Cozy Nights

This Creamy Vegan Red Lentil Curry with Sweet Potatoes is a wholesome, comforting dish that's 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, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Olive Oil or coconut oil for a tropical twist
  • 1 cup White Onion, diced adds natural sweetness and depth
  • 1 tablespoon Fresh Ginger, grated introduces warm, zesty kick
  • 3 cloves Garlic, minced enhances flavor complexity
  • 2 tablespoons Curry Powder adjust to taste preference
  • 2 tablespoons Tomato Paste can substitute with crushed tomatoes
  • 1 tablespoon Red Curry Paste adjust based on spice tolerance
  • 2 cups Sweet Potatoes, cubed provides natural sweetness and nutrition
  • 1 cup Red Lentils, rinsed star protein of the dish
  • 1 can Coconut Milk creates luscious creaminess
  • 1 cup Vegetable Broth can substitute with water if needed
  • to taste Salt
  • to taste Pepper
For Serving
  • 2 cups Cauliflower Rice or Regular Rice provides base texture
  • 1/4 cup Cilantro, for garnish fresh herb that brightens flavors

Equipment

  • Large skillet
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Once shimmering, add diced white onion and sauté for 2-3 minutes until translucent.
  2. Stir in grated ginger, minced garlic, and curry powder. Cook for another minute, allowing spices to bloom.
  3. Mix in tomato paste and red curry paste; stir for about a minute until everything is blended.
  4. Incorporate cubed sweet potatoes and rinsed red lentils, stirring well to coat.
  5. Pour in coconut milk and bring mixture to a gentle boil; reduce heat to low and cover, simmering for 15 minutes.
  6. Uncover and stir in vegetable broth, season with salt and pepper, and simmer for another 15 minutes.
  7. Serve the curry over cauliflower rice or regular rice, garnished with chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 56gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

For best results, ensure sweet potatoes are cut into uniform cubes for even cooking.

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