Sweet Potato Curry is an easy weeknight dinner, made with coconut milk and fast-cooking red lentils. Serve it over white rice or cooked quinoa for a warm and comforting meal.
Heat the olive oil in a large pot over medium heat, and saute the onion until softened, about 5 minutes. Add in the turmeric, curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. Bring the liquid to a boil, then lower the heat and cover the pot. Cook until the lentils and sweet potatoes are both tender, about 15 minutes.
Stir in the coconut milk and cilantro, and adjust any seasoning to taste. I usually add more salt, about a 1/2 teaspoon at a time, but this will vary based on if you used broth or water. (I add an extra full teaspoon of salt when using water.) Season to taste, with a squeeze of lemon or lime juice, if you'd like to brighten the flavor, then serve warm over cooked rice or quinoa.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, but the sauce will thin out again when you heat it up.
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Notes
Nutrition information is for 1 of 4 servings. This is automatically calculated using third-party software, so it's just an estimate, not a guarantee. For more accurate results, use the labels on your ingredients at home.If you'd like to use green or brown lentils, you'll need to increase the cooking time to 25 or 30 minutes, which will make the sweet potatoes much softer.See the full post for more additional notes & tips.