How to make (English) 4 of (English) Easy red lentin, sweet popato and coconut curry


  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 1 large carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup red lentils, dried
  • 2 medium sized sweet potato, cut into 1-inch cubes (about 3-4 cups)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons mild curry powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable broth or water
  • ½ cup coconut milk


  • Heat oil in a large pot over medium heat.
  • Add the onion and carrot.
  • Sauté the vegetables until the onion is soft and clear, about 5 minutes.
  • Add the garlic and continue to cook, stirring frequently, for another 2 minutes.
  • Add a few tablespoons water to the pot to help prevent sticking if necessary.
  • Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper.
  • Stir to combine everything.
  • Add the broth and bring to a boil. Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup coconut milk.
  • Serve.
  • Curry will keep for up to four days in the fridge. Leftovers can be frozen.


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