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Sweet Potato and Lentil Curry
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried red lentils, rinsed
- 1 can (14 oz / 400g) coconut milk
- 1 can (14 oz / 400g) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
Instructions:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.
- Add diced sweet potatoes to the pot and stir to combine with the onion mixture.
- Add rinsed red lentils, coconut milk, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine.
- Stir in curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and pepper. Mix everything together until well combined.
- Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for about 20-25 minutes, or until the sweet potatoes and lentils are tender and the curry has thickened slightly, stirring occasionally.
- Taste and adjust seasoning if needed. If the curry is too thick, you can add more vegetable broth or water to reach your desired consistency.
- Once cooked, remove the pot from the heat and let the curry rest for a few minutes.
- Serve the sweet potato and lentil curry hot, garnished with fresh cilantro leaves. Enjoy with cooked rice or naan bread for a satisfying and flavorful meal!
