Description
A comforting Indian Sweet Potato Curry made with red lentils, warming spices, and a smooth, creamy texture. This vegetarian main meal works well for weeknights and leftovers.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, roughly chopped
- 6 garlic cloves, crushed
- 1 teaspoon dried chili flakes
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 sweet potatoes, cubed
- 175 grams red lentils
- 1 liter vegetable stock
- 1 teaspoon fine sea salt
- 240 grams basmati rice
- Juice of 1 lemon
- 100 grams Greek-style yogurt
- 2 tablespoons chives, chopped
Instructions
- Heat oil in a large pot over medium heat and cook the onion until soft.
- Add garlic and chili flakes, then stir in all spices.
- Add sweet potatoes and lentils, then pour in vegetable stock and salt.
- Simmer gently until sweet potatoes are tender and lentils thicken the curry.
- Finish with lemon juice and serve over rice with yogurt and chives.
Notes
- Adjust chili flakes for heat preference.
- Stir occasionally to prevent lentils from sticking.
- Add a splash of stock when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Meal
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 15mg