Roasted Sweet Potato and Lentil Coconut Curry

• 1 large sweet potato, cubed
• 1 cup dried green lentils, rinsed
• 1 can (13.5 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 While potatoes roast, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
3. 3 Stir in turmeric, cumin, coriander, and cayenne; cook for 1 minute.
4. 4 Add lentils and broth to the pot, bring to a simmer.
5. 5 Once potatoes are roasted, add them and coconut milk to the pot. Simmer for 20 minutes, until lentils are tender.
6. 6 Taste and adjust seasoning with salt and pepper.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Oven
• Large pot
• Cutting board and knife

Variations

• Add spinach or kale for extra greens.
• Include diced bell peppers for more color and flavor.

Substitutions

• Substitute green lentils with red lentils for a quicker cooking time.
• Use almond milk for a lighter curry.

Pairings

• Basmati rice
• Cucumber salad

Nutrition

Tips

• For a creamier curry, blend half of the curry before adding back to the pot.
• Serve with steamed basmati rice for a complete meal.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan bread.
• Pair with a side of cucumber raita.

FAQ