Red Lentil & Sweet Potato Curry

3 reviews

A colorful curry to awaken your senses! - Jow

Camille C.
Camille C.

5 minutes

Prep time

22 minutes

Cook time

584 cal.

Per serving


Stovetop, Peeler, Pot (small), Grater, Knife


Sweet potato

Step 1

Peel & grate the sweet potato, using a box grater or food processor. Option to use cubed, frozen sweet potatoes instead, they will turn to puree in the soup!

Red onion

Step 2

Peel & mince the onion.

Tomato paste
Turmeric (ground)
Red onion

Step 3

Heat a drizzle of oil in a pot over medium heat. Add the onion, tomato paste & turmeric. Cook, stirring for 2 min.

Red lentils (dry)
Sweet potato
Veggie broth

Step 4

Add the lentils, grated sweet potato & veggie stock. Season with salt & pepper. Stir to combine.

Coconut milk
Veggie broth

Step 5

Add the coconut milk & stir. Reduce the heat to low & simmer for 20 min, stirring occasionally. Add more coconut milk or stock if needed.

Coconut milk
Red onion
Cilantro (fresh)

Step 6

Serve in bowls garnished with an extra splash of coconut milk, a sprinkle of chopped red onion, a lime wedge & fresh cilantro (all optional). Enjoy!

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Nutrition facts

Average estimated amount for one serving

Energy584 cal.
Fat33 g
Carbohydrates46 g
Protein20 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Red Lentil & Sweet Potato Curry" contains 584 Energy, 33 g of Fat, 46 g of Carbohydrates, 20 g of Protein, 12 g of Fiber.

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Red Lentil & Sweet Potato Curry