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Sweet Potato & Lentil Coconut Curry

I always feel really awkward writing recipe posts. I mean, how many ways can you say something is delicious? I guess it’s just easier for me to wax poetic about my runs and beautiful scenery than it is to describe a recipe. ;) But for real, friends: this really was delicious. Introducing a new favorite: Sweet Potato Lentil Coconut Curry! It’s vegan & gluten free, too.

sweet potato lentil coconut curry

The Thai basil that we have growing in our porch herb boxes was getting seriously out of hand last week; we may have created an herb monster and I love it. That said, it was time to do something about it. After a quick look in the pantry, I saw we had lentils and coconut milk; a glance in the fridge found me some sweet potatoes. Perfect! Thai curry it was.

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This recipe came together quickly because I used sprouted lentils instead of regular dry lentils – they are much quicker to cook. This was a good thing because I was hungry!

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This curry came out spicy but not blow your face off spicy. If you want blow your face off spicy, add a little more Sriracha to the mix. ;)

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Sweet Potato Lentil Curry

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: boil stovetop entree soup/stew gluten-free vegan vegetarian sweet potato

Ingredients (Serves 4)

  • 1 cup dry lentils
  • 1 large sweet potato, cubed
  • 1 (13.5) oz. can coconut milk
  • 2 Tbsp. fresh Thai basil, chopped
  • 1 Tbsp. Sriracha hot chili sauce
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground ginger
  • 1 green pepper, chopped (optional)
  • Salt & pepper to taste

Instructions

Cook lentils in water according to package instructions.

While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, Sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).

Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.

Serve hot, as is or over rice.

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Enjoy!

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Love sweet potatoes and lentils? You might like these recipes then, too:

Have a great day!

Comments

  1. 1

    Gorgeous! Another random question from myself…I use recipage but I then use Easy Recipe for the end of my posts. How do you add the recipage recipe to the end of the post?

  2. 4

    What a great idea to add sriracha in a curry! I mean, seriously, I eat everything with that stuff – just love my spicy – but curry I never do with anything else but chili or green curry paste (with green chilis). Nice thing, that I just bought 3 huge sweet potatoes. Now I can give your recipe a try. I don’t like cooked pepper though, so I will probably sub it with zucchini or something similar.

  3. 5

    Mmmm…this dish looks so yummy! I’m such a big fan of coconut and curry, so this is totally up my alley!

  4. 6

    Looks so simple and yummy! I love how coconut milk can make any dish awesome :)

  5. 7

    This sounds so good! I’ve never used coconut milk. Would the recipe turn out ok if I used “light” coconut milk?

  6. 9

    This looks delicious! I love making quick Thai curries with tofu and red curry paste, then serving it over rice vermicelli–it’s a nice twist on the usual brown rice.

  7. 10

    This sounds insanely delicious!!

  8. 11

    I love me some SPICY coconut curry! I usually use those cans of curry paste full of chilies, ginger, garlic, etc. I should try adding sweet potatoes and lentils next time!

  9. 12

    I love anything coconut curry ;)

  10. 13

    I just noticed you’re running the Brooklyn RNR 10K in October– me too!!

  11. 15

    This looks delicious and combines my favorite flavors! I make a big batch of lentil curry to serve as a side throughout the week. Super easy, tastes great as leftovers and budget friendly :D

    Have a great weekend and thanks for sharing!

  12. 16

    I love lentils, sweet taters, and coconut – can’t wait to try this!

  13. 17

    I’ve grown herbs a few times and the basil is always the one that grows the most. It can be a challenge to think of things to do with it other than pesto – this is a great idea. Looks delicious. :)

  14. 18

    This looks amazing! I love curries like this.

  15. 19

    I’ve heard sprouted lentils are also easier on your digestion? I can’t eat normal lentils as they hurt my stomach but I’m hopeful of sprouted lentils being ok as this recipe looks really good!

  16. 21

    We make a similar sweet potato lentil curry and it is the BEST thing ever! Coconut milk can make anything delicious, I think! :-)

  17. 22

    I am obsessed with the idea of this recipe and need it in my life ASAP. By ASAP I mean Sunday night dinner ASAP ;)

  18. 23

    Yum! This looks awesome. You can’t go wrong with a recipe that has sweet potatoes, lentils, and coconut curry! Sounds so tasty. :)

  19. 24

    I tried making this last night and it was delicious! It was my first time cooking with both lentils and coconut milk but it won’t be the last. Also is there much of a nutritional difference between dry and canned lentils?

    • 25

      I’m so glad you liked it! I’m honestly not sure about dry vs. canned lentils – I’d assume it’s about the same nutritionally, though.

  20. 26

    Looks FAB – gonna make it this weekend!

  21. 27

    This looks delicious! Unfortunately I’m allergic to coconut. Would you recommend using regular milk instead, or just omitting the milk, or something else?

    • 28

      I’m not sure if it would work with regular milk… you could try it with whole milk but it might not be as good. I’m sorry!

  22. 29

    I just made this and it was delicious. I also added about 1-2tsp of curry powder and zucchini. Great recipe!!

  23. 31

    Silly question, sorry- do you use regular coconut milk or the light version? I’ve never made anything myself with coconut milk so I’m a newbie :) Thanks!!

  24. 33

    I was about to make this last weekend until my wife complained that we eat lentils too much! LOL I guess once a month is too much!

    I’m going to try this soon though. The only thing I’d change is the type of lentil. I have been using red lentils because I like the way they break down versus the green. You get a little more of a dahl consistency out of the red. This one (http://seeseanrun.com/?page_id=1417) is a staple in my house.

    I can’t wait to try the sweet potato though.

    • 34

      Next time I’ll have to try red lentils to mix it up!

      • 35

        I think you’ll like them. I buy in bulk at Whole Foods so we always have loads on hand. I also added summer squash to my curry. We got a huge squash in an organics bag we bought a couple of weeks ago. I cubed it and sauteed it with the onions at the start of that recipe to it would cook through.

  25. 36

    This sounds delicious! I can’t wait to try it!

  26. 37

    Made this today with red lentils… yum! I loved it!

  27. 39

    This is on my stove right now–looks like it will reheat great for a quick dinner this week! Cheers! Not having a pot of Thai basil I played it easy and used Thai red curry paste to spice up the coconut milk, plus a splash of low-sodium soy sauce and some sambal oelek which is easier to find here than Sriracha. DH will be happy to see lentils on the menu again, and my toddlers like coconut curries. I added in some chopped peeled broccoli stalk, sliced mushrooms and of course your optional green pepper to add some more veg. Many many thanks.

  28. 40

    Love love LOVE this dish!

  29. 41

    Is there supposed to be curry in this curry? Or is curry powder or paste not necessary?

  30. 43

    Yum! Thanks for the recipe! I just made this with split peas instead of lentils (needed to use them!) and it was delicious.

  31. 44

    Yum! Just made this for lunch. Perfect comfort food for a snowy day.

Trackbacks

  1. […] and legumes. Adding lentils to a curry or stew is delicious and makes it incredibly filling. This sweet potato lentil coconut curry looks so […]

  2. […] Sweet Potato Lentil Coconut Curry {pictured above} […]

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