Name: Sweet Potato Lentil Curry Recipe
Ingredients: 2 tablespoons Coconut Oil: A stable, high-heat oil that adds a subtle, complementary sweetness to the curry base. You can also use avocado or vegetable oil.; 1 large Yellow Onion, diced: The essential aromatic foundation, providing a deep, savory flavor once sautéed.; 3 cloves Garlic, minced: Adds a pungent, aromatic kick that is crucial for any good curry. Don’t be shy with it!; 1 tablespoon Fresh Ginger, grated: Brings a warm, zesty spice that cuts through the richness of the coconut milk.; 2 large Sweet Potatoes (about 2 lbs), peeled and cubed into ½-inch pieces: The star of the show, providing natural sweetness, a creamy texture, and a wealth of nutrients.; 1 ½ cups Red Lentils, rinsed: These cook quickly and break down beautifully, acting as the primary protein source and a natural thickener for the curry.; 1 tablespoon Curry Powder: A foundational blend of spices. The quality of your curry powder will significantly impact the final flavor.; 1 teaspoon Turmeric Powder: Adds a beautiful golden color and an earthy, slightly bitter flavor with powerful anti-inflammatory properties.; ½ teaspoon Cumin Powder: Lends a warm, earthy, and slightly smoky flavor that complements the other spices.; ¼ teaspoon Cayenne Pepper (or to taste): For a gentle kick of heat. Feel free to adjust this based on your spice preference.; 1 (13.5 oz) can Full-Fat Coconut Milk: This is the non-negotiable secret to a luxuriously creamy and rich curry. Do not use light coconut milk.; 4 cups Vegetable Broth: Provides the liquid base for cooking the lentils and vegetables, adding another layer of savory flavor.; 2 tablespoons Tomato Paste: Adds a concentrated burst of umami and a slight acidity that balances the sweetness and richness.; 5 oz Fresh Spinach: Wilted in at the end for a boost of color, nutrients, and a fresh, earthy flavor.; 1 Lime, juiced: A critical finishing touch. The acidity brightens all the flavors and makes the entire dish pop.; Salt and Freshly Ground Black Pepper, to taste: To season and enhance all the individual flavors.; Fresh Cilantro, for garnish (optional): Adds a final burst of fresh, herbaceous flavor and vibrant green color.

Ingredients

Scale

2 tablespoons Coconut Oil: A stable, high-heat oil that adds a subtle, complementary sweetness to the curry base. You can also use avocado or vegetable oil.
1 large Yellow Onion, diced: The essential aromatic foundation, providing a deep, savory flavor once sautéed.
3 cloves Garlic, minced: Adds a pungent, aromatic kick that is crucial for any good curry. Don’t be shy with it!
1 tablespoon Fresh Ginger, grated: Brings a warm, zesty spice that cuts through the richness of the coconut milk.
2 large Sweet Potatoes (about 2 lbs), peeled and cubed into ½-inch pieces: The star of the show, providing natural sweetness, a creamy texture, and a wealth of nutrients.
1 ½ cups Red Lentils, rinsed: These cook quickly and break down beautifully, acting as the primary protein source and a natural thickener for the curry.
1 tablespoon Curry Powder: A foundational blend of spices. The quality of your curry powder will significantly impact the final flavor.
1 teaspoon Turmeric Powder: Adds a beautiful golden color and an earthy, slightly bitter flavor with powerful anti-inflammatory properties.
½ teaspoon Cumin Powder: Lends a warm, earthy, and slightly smoky flavor that complements the other spices.
¼ teaspoon Cayenne Pepper (or to taste): For a gentle kick of heat. Feel free to adjust this based on your spice preference.
1 (13.5 oz) can Full-Fat Coconut Milk: This is the non-negotiable secret to a luxuriously creamy and rich curry. Do not use light coconut milk.
4 cups Vegetable Broth: Provides the liquid base for cooking the lentils and vegetables, adding another layer of savory flavor.
2 tablespoons Tomato Paste: Adds a concentrated burst of umami and a slight acidity that balances the sweetness and richness.
5 oz Fresh Spinach: Wilted in at the end for a boost of color, nutrients, and a fresh, earthy flavor.
1 Lime, juiced: A critical finishing touch. The acidity brightens all the flavors and makes the entire dish pop.
Salt and Freshly Ground Black Pepper, to taste: To season and enhance all the individual flavors.
Fresh Cilantro, for garnish (optional): Adds a final burst of fresh, herbaceous flavor and vibrant green color.

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Instructions

Build the Flavor Base: In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Once the oil is shimmering, add the diced yellow onion and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent. This step is crucial for developing a deep, savory foundation.
Add the Aromatics: Add the minced garlic and grated ginger to the pot. Stir continuously for about 1-2 minutes until they become highly fragrant. Be careful not to let the garlic burn, as it can turn bitter. This “blooming” of the aromatics releases their essential oils and infuses the entire dish with flavor.
Toast the Spices: Sprinkle the curry powder, turmeric, cumin, and cayenne pepper over the onions. Stir constantly for another minute. Toasting the dry spices in the hot oil deepens their flavor profile, making the curry more complex and robust. Your kitchen should smell absolutely incredible at this point.
Incorporate Core Ingredients: Add the cubed sweet potatoes, the rinsed red lentils, the full-fat coconut milk, the vegetable broth, and the tomato paste to the pot. Stir everything together thoroughly, ensuring the tomato paste is fully dissolved and there are no clumps.
Simmer to Perfection: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let the curry simmer gently for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The curry is ready when the red lentils have softened completely and the sweet potatoes are fork-tender (a fork should easily pierce a cube with little resistance). The lentils will break down and create a thick, creamy consistency.
Wilt the Spinach: Once the curry is cooked, remove it from the heat. Stir in the fresh spinach, handful by handful. The residual heat from the curry will be enough to wilt the spinach perfectly in just a couple of minutes without it becoming overcooked.
Finish and Season: Squeeze in the fresh lime juice. This final touch of acidity is essential for brightening and balancing all the rich, earthy flavors. Taste the curry and season generously with salt and freshly ground black pepper until the flavors are just right for your palate.
Serve and Garnish: Ladle the hot Sweet Potato Lentil Curry into bowls. Garnish with a generous sprinkle of fresh, chopped cilantro if desired. Serve immediately and enjoy the comforting warmth.

Nutrition

Serving Size: one normal portion
Calories: 500