This Sweet Potato Lentil curry is filled with vegetables, plant-based protein, anti-inflammatory spices, and is an amazing simple but healthy dinner or meal prep option!
To me, there is nothing better than a warming, cozy meal during the colder months (aka about 8 months out of the year in Michigan 😂).
I love that this curry recipe is loaded with cooked veggies (cooked is much easier on the digestive system), healthy fats, and anti-inflammatory + grounding spices such as turmeric, cinnamon, and ginger.
It also doesn’t hurt that if you make this recipe for dinner, you’ll likely have leftovers for quick and healthy lunches for the next few days. Sometimes, I even double the recipe and freeze half for another time.
The recipe seems tedious but the only part that really takes any time and effort is cutting up the vegetables and measuring the spices— which is still pretty minimal! You can cut the veggies and measure the spices ahead of time so that when lunch or dinnertime rolls around, basically all you will have to do is add everything to your pan and wait 😊
I know it can seem a bit daunting to stock up on all of those spices, but remember you won’t have to buy them again for quite awhile— they go a long way! Also, if you aren’t ready to make that kind of commitment, be sure to check your local grocery store to see if they sell spices in bulk. That way you can get only the amount needed for the recipe. They typically do this at Whole Foods.
I buy my curry paste at Meijer— the brand is Thai Kitchen. It is pretty inexpensive, only a dollar or two and is also a great seasoning for veggies, chicken, soups, etc.
You can really mix this recipe up based on your own taste preferences. I swap the vegetables for what I have on hand and now that I have made it so many times, I don’t even measure the spices— I just go by taste.
Enjoy!
Sweet Potato Lentil Curry
Ingredients
- 2-3 large carrots (sliced into coins)
- 1/2 white onion (diced)
- 1 sweet potato (diced)
- 2 cups green beans (I use 1 bag frozen)
- 2-3 garlic cloves (minced)
- 1 tomato (diced)
- 3/4 cup red lentils
- 1 can coconut milk
- 2 cups broth of choice
- 1/2 tbsp coconut oil (or any oil)
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tsp turmeric (or fresh turmeric—minced)
- 1/2 tsp mustard powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder (or fresh ginger— minced)
- 1/2 tsp cayenne (omit for mild)
- 1/2 tsp red pepper flakes (omit for mild)
- salt and pepper to taste
Instructions
- Add coconut oil to a pot on medium heat. Add diced veggies and minced garlic and sauté until they start to soften— about 5 minutes.
- Add in spices and curry paste and sauté a few more minutes.
- Add in coconut milk, broth, and lentils and bring to a boil.
- Cover and let simmer 30-45 minutes, stirring every so often.
- Serve over rice, cauliflower rice, mixed greens, or on its own. Optional to top with raisins and cilantro. Â
