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–+ servings
Red Lentil Sweet Potato

Comforting Red Lentil Sweet Potato Curry in One Pot

A nourishing Red Lentil Sweet Potato Curry that's rich, hearty, and easy to make in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Adds richness and helps sauté the aromatics.
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger minced
  • 3 cups Diced Sweet Potato Can be replaced with regular potatoes or yams.
For the Curry
  • 1.5 cups Red Lentils cook quickly and are perfect for a creamy curry.
  • 3 cups Vegetable Broth Chicken broth can be substituted if not strictly vegan.
  • 1 can (15 oz) Crushed Tomatoes Provides acidity and sweetness.
  • 1 tablespoon Maple Syrup Enhances sweetness and balances spices.
  • 1 tablespoon Peanut Butter optional, can be replaced with almond butter.
  • 2 tablespoons Fresh Lime Juice Substitute with lemon juice if preferred.
  • 1 can (13.5 oz) Coconut Milk Can use light coconut milk for lower calories.
For the Spice Blend
  • 2 teaspoons Curry Powder Crucial for flavor depth.
  • 2 teaspoons Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Coriander
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
For Garnish
  • Cilantro optional garnish

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of coconut oil over medium heat until melted.
  2. Add 4 minced garlic cloves and 1 tablespoon of minced fresh ginger. Sauté for about 3 minutes.
  3. Add 3 cups of diced sweet potatoes and spices. Cook for 5 minutes.
  4. Stir in 1½ cups of red lentils, 3 cups of vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes. Mix well.
  5. Increase heat to bring to a boil, cover, then reduce to low and let simmer for 20-25 minutes.
  6. Once tender, stir in three-quarters of the coconut milk.
  7. Ladle into bowls and garnish with cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Allow curry to cool before transferring to an airtight container. Can be refrigerated for up to 5 days or frozen for up to 3 months.

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