Lentil and Sweet Potato Curry
Method
Prepare the Ingredients: Begin by heating the extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and grated fresh ginger, cooking for another 1–2 minutes until fragrant but not browned.
Cook the Curry: Add the rinsed red lentils and diced sweet potato to the saucepan, stirring to combine with the onion, garlic, and ginger mixture. Pour in the coconut milk and sprinkle in the curry powder, ground turmeric, salt, and freshly ground black pepper. Stir the mixture thoroughly to ensure all the spices are evenly distributed. Increase the heat and bring the curry to a gentle boil. Once boiling, reduce the heat to low and cover the saucepan, allowing the curry to simmer for 25–30 minutes. Stir occasionally to prevent sticking, and cook until the lentils are tender and the sweet potato is soft.
Finish the Curry: Once the lentils and sweet potato are cooked through and the curry has thickened, taste and adjust the seasoning with more salt or freshly ground black pepper if needed.
Serve: Serve the lentil and sweet potato curry over a bed of warm basmati rice. Garnish with freshly chopped fresh coriander for a burst of colour and flavour. For an extra touch, serve with a wedge of lime and naan bread on the side.
This Lentil and Sweet Potato Curry is a hearty and flavorful dish, combining the earthy sweetness of sweet potatoes with the rich creaminess of coconut milk and warming spices. Lentils provide a plant-based source of protein and fiber, while turmeric and ginger add anti-inflammatory properties. It’s an ideal meal for a comforting, nutrient-dense dinner.
Nutrition Facts
Per serving
