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–+ servings
Lentil Curry

Lentil Curry: Creamy Comfort for Cozy Nights

This Lentil Curry is a warm, comforting dish perfect for chilly nights, featuring creamy red lentils and sweet potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tbsp Olive Oil Substitute with coconut oil for a tropical twist.
  • 1 White Onion Yellow onion works as a great substitute.
  • 1 tbsp Fresh Ginger Grated for a warm, spicy note.
  • 2 cloves Garlic Fresh cloves add aroma and flavor.
  • 1 tbsp Curry Powder Any curry blend may work.
  • 2 tbsp Tomato Paste Feel free to use tomato sauce if needed.
  • 2 tbsp Red Curry Paste Homemade or store-bought is acceptable.
  • 2 cups Sweet Potato Cubed; butternut squash can be used as a substitute.
  • 1 cup Red Lentils Rinsed; note that other lentils take longer to cook.
  • 1 can Coconut Milk About 14 oz; replace with lite coconut milk for lower fat.
  • 1 cup Vegetable Broth Water can be used for a lighter version.
  • Salt & Pepper Essential for seasoning; adjust to taste.
For Serving
  • Cauliflower Rice A low-carb option to serve with.
  • Cilantro Fresh garnish for added flavor; omit if desired.

Equipment

  • Skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add 1 diced white onion, stirring occasionally for 2-3 minutes until translucent.
  3. Stir in 2 minced garlic cloves, 1 tablespoon of grated ginger, and 1 tablespoon of curry powder; cook for 1 minute.
  4. Incorporate 2 tablespoons of tomato paste and 2 tablespoons of red curry paste; stir and cook for another minute.
  5. Add 2 cups of cubed sweet potatoes and 1 cup of rinsed red lentils; stir for 30 seconds.
  6. Slowly pour in 1 can of coconut milk, stirring to combine, then bring to a boil.
  7. Once boiling, reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
  8. After 15 minutes, add 1 cup of vegetable broth, seasoning with salt and pepper; cover and cook for another 15 minutes.
  9. Remove from heat and serve warm over cauliflower rice, garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 120IUVitamin C: 80mgCalcium: 10mgIron: 20mg

Notes

This lentil curry is perfect for meal prep and can be frozen for up to 3 months.

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