Description
A hearty and nourishing curry made with lentils, sweet potatoes, and coconut milk, perfect for busy weeknights.
Ingredients
Scale
- 1 cup lentils, rinsed
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat, then add onions and sauté until translucent.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder and cumin, stirring for about a minute to bloom the spices.
- Incorporate the diced sweet potatoes and lentils, mixing well.
- Pour in the vegetable broth and coconut milk; bring to a boil.
- Reduce heat to simmer, cover, and cook for about 30 minutes or until lentils and sweet potatoes are tender.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
Notes
Ensure to rinse lentils well before cooking, and sauté the onions until they brown slightly for enhanced sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg