Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Lentil curry with sweet potato served
Spicy and nutritious curry with lentils and sweet potatoes

Sweet Potato & Lentil Coconut Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A true warming 'comfort food'. The earthy sweetness of lentils and sweet potatoes is balanced by the softness of coconut milk and the fire of spices. The secret lies in 'waking up' the spices: we don't sprinkle them into water, but fry them in hot oil to release their aromas.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large pot or wok
  • Cutting board
  • Grater (for ginger)

Allergen Information

⚠️ None

Instructions

1 ✓

Heat oil and sauté chopped onion until translucent. Add crushed garlic and grated ginger, cook for another minute.

Tip: Ginger and garlic oils burn quickly, be careful!
2 ✓

Add spices (curry, turmeric) and tomato paste. Fry while stirring for 1 minute until fragrant.

Tip: This is the 'blooming' technique: fat-soluble aromas activate most intensely now.
3 ✓

Add cubed sweet potato and rinsed lentils. Toss to coat in the spicy base.

Tip: Layering helps ensure every bite is flavorful.
4 ✓

Pour in coconut milk (and a little water if needed to cover). Bring to a boil, then simmer covered on low heat for 25-30 minutes.

Tip: Starch from lentils and potatoes thickens the sauce during cooking.
5 ✓

When lentils are soft, season with salt and pepper. (Only add salt at the end!)

Tip: Legume skins can toughen if salted early, slowing down cooking.
6 ✓

Serve generously sprinkled with fresh cilantro.

Recipe FAQ

The lentils turned to mush, what did I do wrong?
Red lentils tend to puree (which thickens the curry, not a bad thing!), brown/green lentils hold their shape better. If you want bite, use the latter and don't soak too long.

Ingredients

  • 1 cup Dried Lentils (Brown or Green)
  • 1 large Sweet Potato (peeled, cubed)
  • 1 can Coconut Milk (13.5 oz)
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 1 tbsp Fresh Grated Ginger
  • 2 tsp Curry Powder (high quality)
  • 1 tsp Turmeric
  • 2 tbsp Tomato Paste
  • 2 tbsp Coconut Oil or Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Cilantro