Sweet Potato and Red Lentil Curry
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Source: https://recipheon.com/en/recipes/main-dishes/sweet-potato-and-red-lentil-curry
About this recipe
Sweet potato and red lentil curry is a creamy, plant-based meal made with sweet potato, red lentils, onion, coconut milk, and mild curry powder. Sweet potato adds natural sweetness, lentils thicken the sauce and make the dish filling, and coconut milk gives it a mild, smooth consistency. This curry works well when you want a warm meatless meal without a long cooking time. For the best result, simmer it until the sweet potato is tender and the sauce is distinctly thick.
Ingredients
Servings: 4
1 medium sweet potato (about 300 g after peeling)
150 g red lentils
150 ml full-fat coconut milk (about 18% fat)
400 ml water
1 onion
1 tablespoon canola oil
1 teaspoon mild curry powder
1/2 teaspoon salt
Steps
Peel the sweet potato and cut it into cubes about 1.5 cm on each side, rinse the lentils thoroughly, and finely chop the onion.
Heat the oil in a pot over medium heat. Cook the onion for 3 minutes, add the curry powder, and stir for 30 seconds.
Add the sweet potato and lentils, pour in 400 ml water and the coconut milk, and add the salt. Bring to a gentle boil.
Cook partially covered over low heat for 18–20 minutes, stirring every few minutes, until the sweet potato is tender and the lentils break down and thicken the sauce.
Remove the lid for the final 2 minutes if the sauce needs to reduce, then divide the curry into four portions.
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