← Back to all recipes
Rich Lentil & Sweet Potato Curry
For my vegan and vegetarian clients, red lentils are close friends in the clinic. They cook fast, are rich in protein and fiber, and are easily digested. This curry stew combines sweet potato for a delicate sweetness and light coconut milk for a velvety, warming texture without excess saturated fat.
— Lea Ben Arie, Clinical Dietitian
45 min4 servingsEasy
Ingredientsfor 4 servings
- 200 g red lentils, thoroughly rinsed and drained
- 200 g sweet potato (1 medium), peeled and cut into small cubes
- 400 ml light coconut milk (up to 9% fat)
- 1 medium onion, finely chopped
- 10 ml canola oil (1 tbsp)
- 1 tbsp yellow curry powder, 1/2 tsp turmeric, salt, and pepper to taste
- 2 cups water
Preparation Steps
- 1
In a medium pot, heat the canola oil and sauté the chopped onion until lightly golden.
- 2
Add the sweet potato cubes, red lentils, curry powder, and turmeric, stirring for about a minute to release the spices' aromatics.
- 3
Pour in the light coconut milk and water, and bring to a boil.
- 4
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, until the lentils and sweet potatoes are fully softened and the curry thickens.