Description
A cozy, nutritious curry made with earthy lentils and sweet potatoes, elevated by aromatic spices.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 large sweet potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder, cumin, and turmeric, mixing well and cooking for another 2 minutes to toast the spices.
- Add the rinsed lentils, diced sweet potato, vegetable broth, and coconut milk into the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 30 minutes, or until the lentils and sweet potatoes are tender.
- Once cooked, season with salt and pepper to taste. Optionally, garnish with fresh cilantro before serving.
Notes
Feel free to modify spice levels and add vegetables like spinach or chickpeas for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil curry, sweet potato, vegetarian dish, healthy dinner, simple recipe