Creamy Sweet Potato Red Lentil Curry

Why You’ll Love Creamy Sweet Potato Red Lentil Curry Recipe

What sets this curry apart is its balance of flavors and textures. The naturally sweet flavor of sweet potatoes perfectly complements the earthy red lentils, while the creamy coconut milk ties everything together. Not only is it incredibly delicious, but it’s also incredibly easy to prepare. The best part? This dish is naturally vegan, gluten-free, and perfect for meal prep, making it an ideal choice for busy weeknights or a cozy weekend dinner.

Ingredients You’ll Need

To create this creamy curry, gather the following ingredients:

• 2 tablespoons olive oil

• 1/2 white onion, diced

• 1 tablespoon grated ginger

• 1 tablespoon grated garlic (about 3 cloves)

• 1 teaspoon curry powder

• 2 tablespoons tomato paste

• 2 tablespoons red curry paste

• 4 cups cubed sweet potato (about 2 medium)

• 3/4 cup red lentils

• 1 can (14.5 oz) of coconut milk (lite or full-fat)

• 1 1/2 cups vegetable broth (or water)

• Salt and pepper to taste

• Cauliflower rice or cooked rice/quinoa for serving

• Fresh cilantro for garnish

These ingredients come together to create a meal that’s not only filling but also packed with nutrition and flavor.

How to Make the Curry

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 2–3 minutes until it begins to soften. Next, stir in the grated ginger, garlic, and curry powder. Let the mixture cook for an additional minute, until fragrant.

Step 2: Add the Curry Pastes

To deepen the flavor, add both the tomato paste and red curry paste to the aromatics. Stir them together and allow them to cook for another minute, until the pastes darken slightly in color.

Step 3: Add Sweet Potatoes and Lentils

Now, it’s time to add the main ingredients. Stir in the cubed sweet potatoes and red lentils, ensuring they’re well coated with the curry mixture. Pour in the coconut milk and bring the entire mixture to a boil. Once it’s boiling, cover the pot and let it simmer for about 15 minutes.

Step 4: Add Broth and Season

After the initial simmering, remove the lid and add the vegetable broth. Season with salt and pepper to taste, then cover the pot again and cook for another 15 minutes, or until the sweet potatoes are tender and fully cooked through.

Step 5: Serve

Once the curry is ready, serve it over cauliflower rice, cooked rice, or quinoa. Top it with fresh cilantro for a burst of color and extra flavor.

Tips and Variations

This recipe is versatile and can easily be adapted to suit your tastes or what you have in your pantry.

• For a thicker stew-like texture: Simmer the curry longer so that the sweet potatoes break down more.

• Swap the sweet potatoes: If you prefer, you can replace them with cubed winter squash or pumpkin for a seasonal twist.

• Add extra vegetables: Throw in cauliflower florets, spinach, or peas near the end of cooking for added nutrition and color.

• Spice it up: If you enjoy a spicier curry, use a hot curry powder, add chili flakes, or increase the amount of red curry paste.

Storage and Reheating

This curry keeps well for several days, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully; transfer it to a freezer-safe container and store it for up to 6 months. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave. If the curry has thickened too much while stored, you can add a bit of extra broth to loosen it up.

Frequently Asked Questions

What type of lentils should I use?

Red lentils are the best choice for this recipe. They cook quickly and break down, creating a creamy texture that perfectly complements the sweet potatoes.

Can I make this curry spicier?

Absolutely! You can adjust the heat level by using a spicier curry powder, adding chili flakes, or increasing the amount of red curry paste.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free curry pastes and check that other ingredients are free from gluten.

Can I use light coconut milk?

Yes, light coconut milk can be used as a lower-fat option. However, full-fat coconut milk will give the curry a richer, creamier texture.

What can I serve with this curry?

This curry pairs beautifully with cooked rice, quinoa, or cauliflower rice. For an extra nutrient boost, a side of steamed greens would complement the dish perfectly.

Can I add other vegetables?

Definitely! You can add cauliflower, spinach, peas, or any other vegetables you enjoy for more color, flavor, and nutrition.

How do I adjust the consistency?

If the curry is too thick, simply add more broth. If it’s too thin, simmer it uncovered to allow it to reduce and thicken.

Can I make this ahead for meal prep?

Yes! This curry stores well and makes for a convenient meal prep option. Just reheat when you’re ready to eat.

Is this recipe suitable for vegans?

Yes, this curry is entirely vegan, as long as all the ingredients, including the curry pastes, are plant-based.

Can I freeze leftovers?

Absolutely! The curry freezes well for up to six months. Thaw it overnight in the refrigerator before reheating.

Conclusion

This creamy sweet potato red lentil curry is a comforting, nourishing dish that’s perfect for anyone seeking a delicious vegan meal. It’s packed with flavors and nutrients, and with a few simple ingredients, you can have a satisfying dinner on the table in less than an hour. Whether you’re looking to meal prep for the week or enjoy a cozy night in, this curry is sure to become a favorite in your recipe collection.