Red Lentil Curry Sweet

This hearty and nourishing Red Lentil Curry with Sweet Potatoes offers a vibrant blend of flavors and textures, making it a perfect vegan meal that fills you up and comforts you at the same time. The creamy coconut milk enriches the sauce while the sweet potatoes add natural sweetness that balances the warm spices. This recipe has become one of my go to dinners because it feels indulgent yet is incredibly nutritious and satisfying.

I first made this curry on a rainy afternoon when I needed something cozy and filling. It instantly became a family favorite with everyone asking for seconds and loving the sweetness of the potatoes paired with the gently spiced sauce.

Ingredients

• One cup red lentils: Rinse thoroughly under cold water to remove excess starch for better texture
• Two medium sweet potatoes: diced about 500 grams for natural sweetness and creaminess that complements spices
• One medium onion: chopped approximately 150 grams forms the flavorful base when sautéed
• Three cloves garlic: minced bring sharp aroma and depth of flavor to the dish
• One inch fresh ginger: grated adds warmth and a hint of spice essential in curries
• One can coconut milk: 400 grams for creaminess and a subtle tropical sweetness
• Four cups vegetable broth: approximately 960 milliliters to cook lentils and balance flavors
• Two tablespoons curry powder: the main spice blend that drives the flavor profile
• One tablespoon olive oil: for sautéing and extracting the flavors of spices
• One teaspoon turmeric powder: adds color and an earthy undertone
• One teaspoon cumin seeds: to toast and release nutty smoky notes
• Salt: to taste enhances and balances flavors
• Optional fresh cilantro: for garnish adds a fresh herbal note

Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent about five minutes to build a sweet flavor base. Stir in minced garlic and grated ginger and cook for one to two minutes until fragrant ensuring you do not burn the garlic.

Toast the Spices and Add Sweet Potatoes:

Add diced sweet potatoes, curry powder, turmeric powder, and cumin seeds to the pot. Stir constantly to coat everything with spices then cook for five minutes. This step releases the essential oils and deepens the flavor.

Combine Liquids and Lentils:

Pour in vegetable broth and coconut milk then add rinsed red lentils. Stir to combine. Everything should be well distributed so flavors meld as it cooks.

Simmer Until Tender:

Bring the mixture to a boil then reduce heat to low and cover. Simmer for twenty to twenty five minutes stirring occasionally to prevent sticking. The lentils and sweet potatoes should be soft and fully cooked.

Season and Rest:

Season with salt to taste and cook for an additional two minutes. Remove from heat and let curry sit for a few minutes to thicken and develop flavors.

Serve and Garnish:

Spoon the curry into bowls and garnish with fresh cilantro if desired. Serve warm alongside rice or bread to soak up the sauce.

I vividly remember making this curry for a family gathering and how even my picky eaters asked for seconds. The warmth from the spices combined with creamy lentils creates a very comforting dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of water if it gets too thick. This curry also freezes beautifully so portion it out into freezer bags or containers for meals several weeks ahead.

Ingredient Substitutions

If you cannot find red lentils you can use yellow or split peas but expect a different texture. For the sweet potatoes use regular potatoes or butternut squash if you prefer less sweetness. Coconut milk can be swapped for any plant based cream but it will alter the flavor profile slightly.

Serving Suggestions

This curry pairs wonderfully with basmati rice or warm naan bread to soak up all the sauce. Add a side of sautéed greens or a fresh cucumber salad for balance. A dollop of vegan yogurt or chutney adds additional cooling elements.

Serve this curry warm with rice or bread and enjoy the flavors that deepen over time. It makes excellent leftovers and is ideal for meal prep.

Common Questions About Recipes

→ How do I cook the lentils for this dish?

Rinse red lentils thoroughly before adding them to the simmering broth and coconut milk. Cook until tender, about 20-25 minutes.

→ Can I adjust the spice levels?

Yes, add chili powder or fresh chilies during cooking to increase heat according to your preference.

→ What is the best way to prepare the sweet potatoes?

Dice medium sweet potatoes into small cubes to ensure they cook evenly and absorb flavors well during simmering.

→ What can I serve alongside this dish?

Serve warm with steamed rice, naan, or crusty bread to complement the hearty texture and soak up the sauce.

→ Is it okay to store leftovers?

This dish can be refrigerated up to three days or frozen for longer storage. Reheat gently to maintain texture.