Go Back
–+ servings
undefined

Creamy Red Lentil Curry with Sweet Potatoes - Cozy Comfort Food

A flavorful and creamy vegan red lentil curry with sweet potatoes, perfect for a warm, comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or coconut oil for added richness
  • 1 cup White Onion diced
  • 1 tablespoon Ginger fresh grated
  • 3 cloves Garlic minced
For the Curry
  • 2 tablespoons Curry Powder adjust to taste
  • 2 tablespoons Tomato Paste or crushed tomatoes
  • 1 tablespoon Red Curry Paste adjust quantity based on spice preference
For the Veggies
  • 2 cups Sweet Potatoes cubed
  • 1 cup Red Lentils rinsed
For Creaminess
  • 1 can Coconut Milk 13.5 ounces
  • 1 cup Vegetable Broth
For Serving
  • to taste Salt
  • to taste Pepper
  • 2 cups Cauliflower Rice or regular rice
  • 1/4 cup Cilantro for garnish

Equipment

  • large skillet or Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 2-3 minutes.
  2. Stir in ginger, garlic, and curry powder. Cook for about 1 minute until fragrant.
  3. Add tomato paste and red curry paste, cooking for an additional minute until well combined.
  4. Mix in sweet potatoes and red lentils, stirring to coat them in spices.
  5. Pour in coconut milk, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Stir in vegetable broth, season with salt and pepper, cover, and simmer for another 15 minutes, stirring occasionally.
  7. Remove from heat, serve over cauliflower rice, and garnish with cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 52gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 30mgCalcium: 70mgIron: 4mg

Notes

This dish is perfect for meal prep. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!