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Savory Sweet Potato Lentil Curry is a delightful dish that combines the earthy flavors of lentils with the natural sweetness of sweet potatoes, creating a comforting and nutritious meal. This vibrant curry is not only satisfying but also packed with essential nutrients, making it an ideal choice for anyone looking to enjoy a wholesome dish that caters to various dietary preferences, including vegan and gluten-free diets.

Sweet Potato Lentil Curry

Discover the irresistible Savory Sweet Potato Lentil Curry, a wholesome dish that blends the sweetness of sweet potatoes with the earthiness of lentils. This delicious vegan and gluten-free recipe is packed with essential nutrients and vibrant flavors from aromatic spices and creamy coconut milk. Perfect for quick weeknight dinners or special occasions, this curry not only satisfies your taste buds but also supports your health. Enjoy a comforting meal that’s easy to make and full of goodness!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup red lentils, thoroughly rinsed and drained

1 can (14 oz) full-fat coconut milk

1 medium onion, finely chopped

3 cloves of garlic, minced

1-inch piece of fresh ginger, finely grated

2 cups vegetable broth

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper, to taste

1 cup fresh spinach leaves, roughly chopped

Fresh cilantro or parsley, for garnish

Juice of 1 lime

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic and golden.

    Add Spices: Sprinkle the curry powder, ground cumin, turmeric, and smoked paprika into the pot. Stir continuously for 1 minute to toast the spices, enhancing their flavors.

      Incorporate Sweet Potatoes and Lentils: Add the diced sweet potatoes and rinsed lentils to the pot, stirring well to ensure they are evenly coated with the fragrant spice mixture.

        Pour in the Liquid: Slowly add the vegetable broth and coconut milk to the pot. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for 20-25 minutes, or until both the sweet potatoes and lentils are tender, stirring occasionally.

          Add the Spinach: Once the sweet potatoes are cooked through, stir in the roughly chopped spinach until it wilts down. Season the curry generously with salt, pepper, and freshly squeezed lime juice to elevate the flavors.

            Serve and Garnish: Ladle generous portions of the warm curry into bowls and garnish with freshly chopped cilantro or parsley for color. This delightful dish pairs beautifully with fluffy rice, protein-packed quinoa, or a slice of crusty bread for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4