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Red Lentil Sweet Potato Curry

Red lentil sweet potato curry simmers in coconut milk until the lentils break down and the sweet potato is fork-tender. Fresh lime juice and cilantro brighten this warming one-pot dinner.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 1 sweet potato medium (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 1 cup red lentils rinsed and drained
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1.5 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 4-quart Dutch oven or saucepan

Method
 

  1. Heat the vegetable oil in a 4-quart Dutch oven or saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic, ginger, curry powder, cumin, turmeric, cayenne, and tomato paste; cook for 1 minute, stirring constantly.
  3. Stir in the sweet potato, lentils, coconut milk, vegetable broth, and salt, scraping the bottom of the pot to combine.
  4. Bring the mixture to a boil.
  5. Reduce the heat to low and simmer partially covered for 18 to 22 minutes, stirring occasionally, until the lentils have broken down and the sweet potato is fork-tender.
  6. Remove from the heat and stir in the lime juice and cilantro.

Notes

For a milder curry, omit the cayenne. Refrigerate leftovers for up to 4 days or freeze; light coconut milk can be used for a lower-fat version.