Hearty Lentil and Sweet Potato Curry

There’s nothing quite like a warm, fragrant bowl of curry to comfort the soul, and this Lentil and Sweet Potato Curry is a recipe I return to time and again. It’s incredibly hearty and satisfying, making it a perfect wholesome dinner for any night of the week. The natural sweetness of the sweet potatoes pairs beautifully with the earthy lentils and creamy coconut milk, all brought together with a gentle blend of aromatic spices. This easy vegetarian meal is a wonderful source of plant-based protein, and it’s a simple joy to prepare. Serve it with a dollop of yogurt and some warm naan bread for a truly complete and delicious experience.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 cups fresh spinach
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Plain yogurt and naan bread, for serving (optional)

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, and smoked paprika, and cook for 30 seconds, stirring constantly, to toast the spices.
4. Add the cubed sweet potatoes, rinsed red lentils, and vegetable broth to the pot. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer, cover, and let it cook for 15-20 minutes, or until the lentils and sweet potatoes are tender.
6. Stir in the can of coconut milk and the rinsed chickpeas. Let it simmer gently for another 5 minutes to allow the flavors to meld together.
7. Add the fresh spinach and stir until it has wilted into the curry. Season with salt and pepper to your liking.
8. Serve hot, garnished with fresh cilantro. It’s wonderful on its own or served with a side of plain yogurt and warm naan bread.

Nutrition