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Brown Lentil Sweet Potato Curry Recipe

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3.9 from 43 reviews

A flavorful and nutritious brown lentil sweet potato curry that combines hearty lentils, tender sweet potatoes, and vibrant spices. This easy-to-make, comforting dish is perfect for a healthy weeknight meal and is enriched with coconut milk and kale for extra creaminess and nutrition.

Ingredients

Main Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chili powder
  • 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
  • 1 cup (200 g) brown lentils, rinsed
  • 4 cups (1 liter) vegetable stock
  • 1 cup (200 ml) coconut milk
  • 2 cups (75 g) kale, roughly chopped
  • 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 until softened and translucent, stirring occasionally to prevent browning.
  3. Add garlic and ginger: Stir in the finely chopped garlic and fresh ginger and cook for another minute until fragrant.
  4. Add spices, sweet potatoes and lentils: Mix in the ground cumin, coriander, and chili powder, then add the cubed sweet potatoes and rinsed brown lentils. Stir everything well to coat the vegetables and lentils evenly in the spices.
  5. Add stock and simmer: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for about 30 minutes, or until the sweet potatoes and lentils are tender and cooked through.
  6. Finish with coconut milk and kale: Stir in the coconut milk and roughly chopped kale. Cook for an additional 2-3 minutes until the kale has wilted and the curry is heated through.
  7. Season and serve: Season the curry with salt and freshly ground black pepper to taste. Serve hot over rice or with your favorite naan bread.

Notes

  • You can adjust the chili powder according to your desired spice level.
  • Brown lentils hold their shape well but if you prefer a softer consistency, you can cook them slightly longer.
  • Feel free to substitute kale with spinach or other leafy greens.
  • This curry stores well in the fridge for up to 3 days and tastes great reheated.
  • To make it vegan, ensure the naan bread served is vegan or skip it and serve with rice.

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