Red Lentil & Sweet Potato Curry

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A colorful curry to awaken your senses! - Jow

Camille C.
Camille C.

5 minutes

Prep time

22 minutes

Cook time

598 cal.

Per serving


Stovetop, Peeler, Pot (small), Grater


Sweet potato

Step 1

Peel & grate the sweet potato, using a box grater or food processor.

Onion (red)

Step 2

Peel & mince the onion.

Tomato paste
Turmeric (ground)
Onion (red)

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
Broth (vegetable)

Step 4

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

Coconut milk
Broth (vegetable)

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
Onion (red)
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!

Nutrition facts

Average estimated amount for one serving

Energy598 cal.
Fat33 g
Carbohydrates50 g
Protein20 g
Fiber14 g

On average, one serving of the recipe "Red Lentil & Sweet Potato Curry" contains 598 Energy, 33 g of Fat, 50 g of Carbohydrates, 20 g of Protein, 14 g of Fiber.

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Red Lentil & Sweet Potato Curry