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Red Lentil Curry
Red lentil curry is an easy and hearty Indian-inspired vegan recipe that's made with lentils, sweet potatoes, aromatic Indian spices & broth!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 317 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 cups red lentils
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 1-inch knob fresh ginger grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1 quart low sodium vegetable broth
- fresh cilantro for serving
- Greek yogurt for serving
- Lime wedges for serving
Instructions
- Wash the lentils in cold water until the water runs clear and set aside.
- Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat, add onions, garlic, and ginger and cook until soft and translucent, about 3-5 minutes. Add curry paste, curry powder, turmeric, cumin and salt and mix together until the onions are well coated and fragrant.
- Add the red lentils, sweet potatoes, and vegetable broth. Bring mixture to a boil, then cover and simmer until sweet potatoes are knife tender and red lentils are cooked and thickened, 35-40 minutes. Season to taste with salt and pepper.
- Serve with fresh cilantro, lime wedges, and yogurt.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
- Freezing Instructions: This curry freezes really well for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
- Sourcing: I kept the spices pretty standard, so you can find them wherever you generally buy spices.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of red lentils, you can use green lentils. Red lentils are typically used in Indian cuisine since they break down more easily than green lentils and are great for thickening curry.
- Feel free to skip some spices or add other popular Indian spices like garam masala, ginger or cardamom.
- If you don't want to use sweet potatoes, you can use white potatoes or add other vegetables like peas, carrots or cauliflower.
Nutrition Information
Calories
317kcal
(16%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
414mg
(17%)
Potassium
767mg
(22%)
Fiber
21g
(84%)
Sugar
5g
(10%)
Vitamin A
6169IU
(123%)
Vitamin C
6mg
(7%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 414mg | 17% |
| Potassium | 767mg | 16% |
| Fiber | 21g | 84% |
| Sugar | 5g | 10% |
| Vitamin A | 6169IU | 123% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.