Red Lentil Curry
This hearty red lentil curry is made with sweet potatoes, aromatic Indian spices, and broth for an easy one-pot vegan dinner packed with flavor and protein.
Servings: 6 servings
Ingredients
- 2 cups red lentils
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 1-inch knob fresh ginger grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste
- 1 large sweet potato peeled and cut into 1-inch cubes
- 1 quart low sodium vegetable broth
- Fresh cilantro for serving
- Greek yogurt for serving
- Lime wedges for serving
Instructions
- Wash the lentils in cold water until the water runs clear and set aside.
- Heat olive oil in a large Dutch oven or heavy bottomed pot over medium heat, add onions, garlic, and ginger and cook until soft and translucent, about 3-5 minutes. Add curry paste, curry powder, turmeric, cumin and salt and mix together until the onions are well coated and fragrant.
- Add the red lentils, sweet potatoes, and vegetable broth. Bring mixture to a boil, then cover and simmer until sweet potatoes are knife tender and red lentils are cooked and thickened, 35-40 minutes. Season to taste with salt and pepper.
- Serve with fresh cilantro, lime wedges, and yogurt.
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: This curry freezes really well for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
Please note that Metric conversions are estimates only.
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 414mg | Potassium: 767mg | Fiber: 21g | Sugar: 5g | Vitamin A: 6169IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 6mg
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