Creamy Sweet Potato & Red Lentil Curry
This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!
This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!
- salt & pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 tablespoon grated ginger
- cilantro for garnish
- cauliflower rice to serve
- 3/4 cup red lentils
- 1/2 white onion ( diced)
- 1 tablespoon grated garlic ((about 3 cloves))
- 2 tablespoons red curry paste ((i like this one))
- 4 cups cubed sweet potato ((2 medium))
- 1 can lite coconut milk (or full fat)
- 1 1/2 cups vegetable broth ((or water))
- Carbohydrate 27.157793749232 g
- Cholesterol 0 mg
- Fat 2.20489375071396 g
- Fiber 13.2451874924457 g
- Protein 11.2541249997564 g
- Saturated Fat 0.312698750099181 g
- Serving Size 1 1 Serving (55g)
- Sodium 50.0554999936272 mg
- Sugar 13.9126062567862 g
- Trans Fat 0.150811875016973 g
- Calories 172 calories
Step-by-step
- Heat the oil in a large skillet or dutch oven.
- Add the onions and cook for 2 - 3 minutes, stirring often.
- Add the ginger, garlic and curry powder and cook for another minute.
- Once the mixture is starting to be fragrant, add the tomato and red curry pastes.
- Stir everything together until combined.
- Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk.
- Bring this mixture to a boil then cover and simmer for 15 minutes.
- Remove the lid and stir in vegetable broth, then season with salt and pepper.
- Cover again and cook for another 15 minutes.
- Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro.
- I also love serving this with a side of sauteed spinach or kale!
My Go-To Weeknight Dinner: Creamy Sweet Potato & Red Lentil Curry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school drop-offs, meetings, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I've developed a collection of quick, easy, and nutritious recipes that don't sacrifice flavor. This creamy sweet potato and red lentil curry is a prime example. It’s ready in under 30 minutes, packed with flavor, and versatile enough to satisfy even the pickiest eaters (mine included!).
The beauty of this curry lies in its simplicity. No fancy ingredients or complicated techniques are needed. I usually keep most of the ingredients on hand – sweet potatoes, lentils, coconut milk – staples in our pantry. The vibrant orange hue of the sweet potatoes alone brightens up any weeknight dinner, and the fragrant spices create a warm and inviting aroma that fills the kitchen. The curry is naturally vegan and gluten-free, making it a perfect option for those with dietary restrictions or simply looking for a lighter meal.
What I particularly love about this recipe is its adaptability. It’s a blank canvas for your culinary creativity. Feel free to experiment with different vegetables. Add some chopped spinach or kale during the last few minutes of cooking for extra nutrients and a pop of green. Or, if you have some leftover roasted vegetables, toss them in for added depth of flavor. The curry also pairs beautifully with a variety of sides. I often serve it over rice, quinoa, or even cauliflower rice for a lower-carb option. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch.
Beyond the convenience and taste, this curry is a powerhouse of nutrition. Sweet potatoes are a fantastic source of vitamin A and fiber, while red lentils are packed with protein and iron. The coconut milk adds a creamy texture and a subtle sweetness, while the spices provide a boost of antioxidants. This is a meal that nourishes your body and soul, leaving you feeling energized and satisfied without the guilt.
This recipe has become a regular fixture on our family’s dinner rotation. It's a quick weeknight meal that’s both healthy and satisfying. The kids love it, my husband loves it, and most importantly, I love it! The ease of preparation combined with the explosion of flavor makes it a consistent winner. I highly recommend adding this creamy sweet potato and red lentil curry to your repertoire of go-to recipes. You won't regret it.
Beyond the Weeknight: While this curry is perfect for a quick weeknight dinner, its deliciousness extends beyond the ordinary. It’s also fantastic for meal prepping. Make a large batch on the weekend and enjoy it throughout the week for lunches or quick dinners. It reheats beautifully and the flavors only deepen with time. Pack it in your lunchbox for a flavorful and satisfying midday meal. You can also easily adapt the recipe to make a larger quantity for gatherings or potlucks. Everyone will be asking for the recipe!
Tips and Variations:
- Spice Level: Adjust the amount of curry powder and red curry paste to your preference. For a milder curry, use less; for a spicier kick, add more.
- Vegetables: Feel free to add other vegetables, such as carrots, peas, or green beans.
- Protein Boost: Add cooked chickpeas or tofu for extra protein.
- Garnish: Top with fresh cilantro, chopped peanuts, or a squeeze of lime juice for extra flavor and visual appeal.
- Make it ahead: This curry tastes even better the next day, making it ideal for meal prepping.
So, there you have it. My go-to weeknight dinner: Creamy Sweet Potato & Red Lentil Curry. It’s quick, easy, healthy, and unbelievably delicious. Give it a try and let me know what you think! I’m confident it will become a family favorite in your home, too.
