Sweet Potato Red Lentil Curry
Sweet potato, split red lentils and spinach simmer in a creamy coconut curry. A warming one-pot dinner with lime and simple pantry spices.
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15m
4
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Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 150 g), finely diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon mild curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon fine salt, plus more to taste
- 600 g peeled sweet potato (about 2 medium-large), cut into 1/2-inch cubes
- 1 cup (190 g) dry split red lentils, picked over and rinsed well
- 1 can (13.5 ounces / 400 ml) unsweetened full-fat coconut milk, stirred smooth
- 2 1/2 cups (600 ml) low-sodium vegetable broth, plus water as needed
- 3 packed cups (90 g) baby spinach
- 1 tablespoon (15 ml) fresh lime juice
- 2 tablespoons chopped cilantro, optional
Instructions
- 1
Prepare the vegetables and lentils
Peel and dice the sweet potato into even 1/2-inch cubes so it cooks through before the curry becomes too thick. Dice the onion, mince the garlic and grate the ginger. Pick over the split red lentils, discarding any debris, then rinse in a fine-mesh sieve until the water runs mostly clear. No soaking is needed. Use split red lentils rather than whole brown or green lentils.
- 2
Soften the onion and bloom the spices
Heat the oil in a heavy 4- to 5-quart pot over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Stir in the garlic, ginger, curry powder, cumin and 1/2 teaspoon salt for 1 minute, just until fragrant. If the spices stick, add a tablespoon of the measured broth and stir; do not let the garlic burn.
- 3
Simmer the curry
Add the sweet potato, rinsed lentils, coconut milk and 2 1/2 cups broth. Stir well and bring to a gentle simmer, about 4 to 5 minutes. Reduce the heat to medium-low and simmer partly covered for about 20 minutes, stirring along the bottom every few minutes. The lentils should break down into a creamy sauce and a fork should slide easily through a sweet potato cube. If the curry gets thick before the potato is tender, stir in water 1/4 cup at a time. Older lentils or larger potato cubes may need another 5 to 10 minutes; use tenderness rather than the clock.
- 4
Add spinach and lime
Stir in the spinach in handfuls and simmer for 2 to 3 minutes until wilted. Remove from the heat and stir in the lime juice. Taste and add salt if needed. The curry should be thick but spoonable; add a splash of water if necessary. About 35 minutes of cooking includes softening the onion, heating the liquid, simmering and finishing.
- 5
Divide and serve
Divide the curry into four equal servings, about 2 cups each depending on evaporation. Scatter the optional cilantro over the bowls. Serve as a complete bowl or add cooked rice separately; rice is not included in the ingredient amounts, preparation time or nutrition estimate. Total time is about 50 minutes with 15 minutes of preparation and 35 minutes of cooking.
Chef's Tips
This is an Indian-inspired home-style curry, not a claim to a particular regional tradition. Split red lentils soften and break down; whole lentils need different liquid and timing. Curry powder heat varies, so choose a mild blend and check its ingredients for allergens. The listed recipe uses plant ingredients and is vegan; check broth and spice labels if avoiding gluten or other allergens. Coconut is present. Nutrition is estimated per one-quarter of the pot using 190 g dry lentils, 600 g peeled sweet potato, the full can of coconut milk, low-sodium broth and the listed 1/2 teaspoon salt; coconut milk brands, evaporation, extra salt and portion size change the values. Rice and other accompaniments are excluded. Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3 to 4 days. Reheat leftovers to 165°F, adding water as needed because the lentils thicken in storage.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this sweet potato red lentil curry
How long does it take to make Sweet Potato Red Lentil Curry?
The listed total time is 50 minutes. Prep time is 15 minutes and cooking time is 35 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Sweet Potato Red Lentil Curry recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Sweet Potato Red Lentil Curry recipe?
The listed difficulty level is easy.