Sweet Potato Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
314 kcal
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Course
Main Course
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Cuisine
Thai
Sweet Potato Curry
Description
Sweet Potato Curry is a wholesome dish combining red lentils and diced sweet potatoes cooked in a spiced broth infused with turmeric, curry powder, garlic, ginger, and sautéed onion. The base is enriched with vegetable broth or water, providing moisture and depth. After the lentils and sweet potatoes become tender through simmering, coconut milk and freshly chopped cilantro are incorporated to add creaminess and freshness.
The curry offers a mildly spiced flavor profile balancing earthiness from turmeric and warmth from curry powder with the natural sweetness of the potatoes. The textures contrast between soft lentils and tender sweet potato cubes, creating a comforting mouthfeel. Seasonings are adjusted with salt and pepper, and optional lemon or lime juice can be added to brighten the final taste.
This dish is typically served warm over cooked rice or quinoa, making it a filling vegetarian or vegan main course. It stores well for several days in the refrigerator and thickens when chilled but can be easily thinned back with liquid when reheated.
Lentils can be swapped for green or brown varieties with longer cooking times, which will soften the sweet potatoes further. Nutritional estimates per serving can be found with detailed recipes but vary according to exact ingredients used.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 cup red lentils dried
- 1 medium sweet potato , cut into 1-inch cubes
- 1/2 teaspoon Turmeric ground
- 1 tablespoon curry powder
- 2 garlic minced, cloves
- 1 inch ginger minced, fresh
- salt fine sea salt
- black pepper ground
- 3 1/2 cups vegetable broth or water
- 1/2 cup coconut milk
- 1/4 cup cilantro freshly chopped
Instructions
- 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.
Notes
- Nutrition info is an estimate, use ingredient labels for exact values.
- Green or brown lentils require longer cooking (25-30 minutes), softening sweet potatoes more.
- Adjust salt gradually, especially if using water instead of broth.
- Add lemon or lime juice to brighten flavor if desired.
- Stores in fridge up to 5 days; thickens when cold but thins with stirring or added liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 40mg | 2% |
| Potassium | 765mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 8049IU | 161% |
| Vitamin C | 6mg | 7% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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