Creamy Red Lentil Curry with Sweet Potatoes for Cozy Nights

Enjoy this comforting Red Lentil Curry with Sweet Potatoes, a nourishing vegan dish perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with coconut oil for a tropical touch.
1 cup White Onion, diced Yellow onion also works beautifully.
1 tablespoon Fresh Ginger, grated Use ground ginger as a substitute.
3 cloves Garlic, minced Garlic powder can be an alternative.

For the Curry

2 tablespoons Curry Powder Adjust according to your spice tolerance.
2 tablespoons Tomato Paste Crushed tomatoes can work in a pinch.
1 tablespoon Red Curry Paste Modify to your taste preference.

For the Main Ingredients

2 cups Sweet Potatoes, cubed Butternut squash can be a substitute.
1 cup Red Lentils, rinsed Swap with green or brown lentils but adjust cooking time.
1 can Coconut Milk Opt for light coconut milk for a lower-fat choice.
1 cup Vegetable Broth Water can work in a bind.
Salt and Pepper Adjust to your personal taste.

For Serving

2 cups Cauliflower Rice or Regular Rice Quinoa or couscous are good alternatives.
¼ cup Cilantro (for garnish) Consider parsley or green onions for different flavors.

Equipment

Large skillet or Dutch oven

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add 1 cup of diced onion and sauté until translucent.
Stir in 1 tablespoon of grated ginger and 3 minced garlic cloves, cooking for an additional minute.
Add 2 tablespoons of curry powder, stirring to combine.
Incorporate 2 tablespoons of tomato paste and 1 tablespoon of red curry paste, cooking for 1 minute.
Stir in 2 cups of cubed sweet potatoes and 1 cup of rinsed red lentils, mixing well.
Pour in 1 can of coconut milk, bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add 1 cup of vegetable broth, season with salt and pepper, cover, and simmer for another 15 minutes until thickened.
Serve warm over 2 cups of cauliflower rice, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 850mgFiber: 10gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 4mgIron: 20mg

Notes

Sautéing well builds a deeper flavor. Adjust spices according to taste. Meal prep by preparing lentils and veggies ahead of time.

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