Lentil and Sweet Potato Coconut Curry

A creamy and comforting vegan curry featuring tender lentils and sweet potatoes simmered in a rich coconut milk broth, infused with aromatic spices.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 cup red lentils

1 medium sweet potato

13.5 oz coconut milk

2 cup vegetable broth

1 medium onion

3 cloves garlic

1 inch ginger

2 tbsp curry powder

1 tsp turmeric

1 tsp cumin

0.25 tsp cayenne pepper

2 tbsp olive oil

1 tsp salt

0.5 tsp black pepper

0.25 cup cilantro

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1
Peel and dice the sweet potato into 1-inch cubes. Finely chop the onion, mince the garlic, and grate the ginger.
2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
5 min
3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
4
Stir in the curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
0
5
Add the rinsed red lentils, diced sweet potato, coconut milk, and vegetable broth to the pot. Season with salt and black pepper.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally.
20 min
7
Taste and adjust seasoning if necessary. Stir in fresh cilantro just before serving.

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