This hearty Sweet Potato and Red Lentil Curry is a vibrant, plant-powered dish packed with warming spices, creamy coconut milk, and nutrient-rich veggies. It comes together in one pot and makes for a satisfying, comforting meal — perfect for a cozy night in. Serve it with a swirl of yogurt, a squeeze of lime juice, and a sprinkle of fresh cilantro for a flavorful finishing touch.
INGREDIENTS:
1 cup cooked sweet potato, mashed (about 1 medium-size potato)
1 tablespoon cooking oil
1 small onion, finely chopped
3 garlic cloves, minced
1 jalapeño, cored and finely chopped
1 red bell pepper, cored and finely chopped
2 teaspoons chili powder
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup dry red lentils, rinsed
1 (14.5 ounce) can diced tomatoes, with juices
3 tablespoons tomato paste
2 cups vegetable broth
1 cup full fat coconut milk
1 cup frozen peas, defrosted
Yogurt (optional, for serving)
Lime juice (optional, for serving)
Chopped cilantro (optional, for garnish)
METHOD:
In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for 2–3 minutes, until it starts to soften.
Stir in the minced garlic, chopped jalapeño, red bell pepper, chili powder, curry powder, cumin, turmeric, salt, and cayenne. Cook for another 5 minutes, stirring occasionally, until fragrant and the peppers begin to soften.
Add the rinsed lentils, diced tomatoes (with their juices), tomato paste, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until lentils are tender.
Reduce heat to low. Stir in the coconut milk and peas. Cook for a few more minutes until everything is heated through.
Add the mashed sweet potato to the pot and stir until fully combined and warmed.
Ladle into bowls and, if desired, top with a dollop of yogurt, a squeeze of lime juice, and a sprinkle of chopped cilantro.
