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Brown Lentil Sweet Potato Curry Recipe

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4.1 from 3 reviews

This Brown Lentil Sweet Potato Curry is a hearty, flavorful vegetarian dish packed with warm spices, creamy coconut milk, and nutritious kale. Perfect for a comforting weeknight dinner, this curry combines tender sweet potatoes and protein-rich brown lentils simmered in a fragrant, mildly spiced sauce, served best over rice or with naan bread.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
  • 2 cups (75 g) kale, roughly chopped

Spices

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chili powder

Legumes and Liquids

  • 1 cup (200 g) brown lentils, rinsed
  • 4 cups (1 liter) vegetable stock
  • 1 cup (200 ml) coconut milk

Oils and Seasoning

  • 1 tablespoon coconut oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the oil: Heat the coconut oil in a large deep pan over medium heat until shimmering.
  2. Sauté onions: Add the diced onion and cook for 4-5 minutes or until translucent, stirring occasionally to prevent sticking.
  3. Add garlic and ginger: Stir in the finely chopped garlic and ginger and cook for another minute to release their aroma.
  4. Add spices and main ingredients: Mix in ground cumin, ground coriander, and chili powder. Then add the cubed sweet potato and rinsed brown lentils, stirring well to coat everything evenly with the spice mixture.
  5. Simmer with stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 30 minutes, or until the sweet potatoes and lentils are tender and cooked through.
  6. Add coconut milk and kale: Stir in the coconut milk and roughly chopped kale. Continue cooking for 2-3 minutes until the kale has wilted and the curry is hot throughout.
  7. Season the curry: Season with salt and freshly ground black pepper to taste, adjusting as preferred.
  8. Serve: Serve the curry over cooked rice or with your favorite naan bread for a complete meal.

Notes

  • Rinsing the lentils before cooking helps remove impurities and excess starch.
  • Adjust chili powder according to your preferred spice level.
  • Use fresh kale or substitute with spinach for a milder flavor and quicker cooking.
  • This curry can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
  • For extra protein, consider adding tofu or chickpeas.

Find it online: https://bitezly.com/brown-lentil-sweet-potato-curry-recipe/