Lentil and Sweet Potato Curry
Warm, comforting, and packed with flavor, this Lentil and Sweet Potato Curry is a wholesome meal that brings together the earthiness of lentils, the natural sweetness of sweet potatoes, and the richness of aromatic spices. Perfect for a cozy dinner, this nutrient-dense dish is both hearty and satisfying. Serve it with rice, naan, or enjoy it as a standalone stew!
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Ingredients
- 1 cup Lentils red lentils or split yellow lentils
- 2 Sweet Potato medium-sized, peeled and diced
- 2 Tomatoes chopped
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Chili powder adjust to taste
- 1 tsp Garam Masala
- 1 tsp Salt adjust as needed
- 2 tbsp Oil
- 1 tsp Mustard Seeds optional
- 3 cup Vegetable Broth or water
- 1 tsp Ginger-Garlic Paste
- Fresh cilantro for garnish
Instructions
- Cook the lentils: Rinse lentils thoroughly and cook in 3 cups of water or vegetable broth until soft (about 15-20 minutes). Set aside.
- Sauté the spices. Heat oil in a large pan. Add mustard seeds (if using) and let them splutter. Stir in the ginger-garlic paste and cook for 30 seconds until fragrant.
- Add tomatoes & spices. Toss in the chopped tomatoes, cumin, coriander, turmeric, chili powder, and salt. Cook until the tomatoes break down and form a thick paste.
- Add sweet potatoes. Stir in the diced sweet potatoes, mixing well to coat them with the spice mixture.
- Simmer. Pour in 1 cup of water, cover, and let it cook for 10 minutes until the sweet potatoes soften.
- Combine with lentils. Add the cooked lentils to the pan, stirring well. Adjust consistency by adding more water if needed.
- Finish with garam masala. Sprinkle in the garam masala and let the curry simmer for another 5 minutes.
- Garnish & serve. Top with fresh cilantro and serve hot!