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4.17 from 36 votes

Curried Sweet Potato Lentils

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 servings

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 1 large carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup dry red lentils
  • 2 medium sized sweet potato, peeled and cut into 1-inch cubes (about 3-4 cups)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder (see notes above)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth or water
  • 1/2 cup full fat coconut milk (substitute all-purpose cashew cream)
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  • Heat oil in a large pot over medium heat. Add the onion and carrot. Sauté the vegetables until the onion is soft and clear, about 5 minutes. Add the garlic and continue to cook, stirring frequently, for another 2 minutes. Add a few tablespoons water to the pot to help prevent sticking if necessary.
  • Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper. Stir to combine everything. Add the broth and bring to a boil. Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup coconut milk and lime juice. Serve.
  • Curry will keep for up to four days in the fridge. Leftovers can be frozen.

Notes

Leftover curry will keep for up to 5 days in an airtight container in the fridge. They can be frozen for up to 1 month.