Spicy Sweet Potato and Lentil Curry
Warm up your kitchen with this deeply flavorful and nourishing Spicy Sweet Potato and Lentil Curry, a perfect blend of sweetness, spice, and comfort. This hearty plant-based dish features tender chunks of sweet potato and protein-packed red lentils simmered in a creamy coconut milk and tomato base, infused with aromatic spices like curry powder, cumin, and turmeric. A hint of cayenne pepper adds an adjustable kick, while fresh ginger and garlic elevate the depth of flavor. Ready in just 50 minutes, this wholesome one-pot recipe is perfect for weeknight dinners or meal prep, offering a satisfying balance of nutrition and indulgence. Garnish with fresh cilantro and a squeeze of lime, and serve with fluffy rice or naan for the ultimate cozy meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils
- 14 ounces diced tomatoes (canned)
- 14 ounces coconut milk (full-fat or light)
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoons cayenne pepper (optional, adjust for spice preference)
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the diced sweet potatoes to the pot and stir to coat them in the aromatic mixture.
Rinse the red lentils under cold water and add them to the pot.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Add the curry powder, ground cumin, ground turmeric, cayenne pepper (if using), and salt. Mix well.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the curry simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked through.
Taste and adjust seasoning if needed, adding more salt or spices to your preference.
Serve hot, garnished with fresh cilantro and accompanied by lime wedges for a zesty kick. Pair with rice, naan bread, or enjoy on its own.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 13.3 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
