Sweet Potato, Red Lentil and Coconut Curry

Prep & Cook

60 min

Serves

Difficulty

Easy

Sweet Potato, Red Lentil and Coconut Curry

Ingredients

1 tbsp olive oil

1 red onion, chopped

1 clove garlic, chopped

1 big (or 2 small) sweet potatoes, diced

½ cup red lentils

1 ½ cups veggie broth

1 tsp yellow curry powder

½ tsp coriander powder

½ tsp cumin powder

½ tsp garam masala powder

425g tinned chopped tomatoes

425g coconut milk

Side dish of choice(rice, naan...)

Nutrition per serving

Calories

145

Protein

Fat

Carbs

25g

Sugars

15g

Description

Warm up with our Sweet Potato, Red Lentil, and Coconut Curry, a dish that's as nourishing as it is comforting. Filled with warming spices, comforting complex carbohydrates, and a generous helping of fiber, it's the perfect antidote to chilly weather.

This curry is delicious alone but can be elevated with the addition of naan bread and a sprinkling of cashews for those looking to indulge.

Serving up to four, it's ideal for a family meal, ensuring everyone gets a taste of this hearty, Asian inspired dish.

Prepare this Sweet Potato, Red Lentil, and Coconut Curry in Blu. Cookware's 28cm Saute Pan with a lid, designed to perfectly simmer and blend the flavours.

Method

In our 28cm sauté pan, heat some olive oil to a medium heat. Add the onion and garlic and fry until translucent.

In the meantime, give the lentils a good wash (works best in a sieve).

Add sweet potato cubes, lentils, veggie broth, spices, chopped tomatoes and a pinch of salt. Bring to boil, then reduce heat and let simmer with a lid on for about 10-12 minutes.

Then add coconut milk and let simmer without a lid for another 10 minutes. At this point you could also throw in some extra vegetables like baby spinach leaves, some kale or olives (optional).

Taste and adjust seasoning.

Serve with side dish of your choice (rice, naan etc) and a drizzle of fresh lime juice. We also highly recommend adding some chopped cashews on top.

Enjoy right away or store it in an air tight container - it will taste just as good the next day.

Back to all Recipes