janet @ the taste space

Sweet Potato and Coconut Curry

In Mains (Vegetarian) on November 18, 2014 at 6:41 AM

Sweet Potato and Coconut Curry

And like that, winter arrived. The snow dropped in full force and actually stuck around a bit.

I had a few short weeks for biking. My broken leg meant I was not fit for biking earlier this fall but it was nice while it lasted.

And what is better during the cold weather than a warm bowl of curry?

To keep things simple in the kitchen, I have resorted to remaking some favourites and making twice as much.

Most of my favourites have already been shared  (Tamarind Lentils, Bengali Cauliflower Dal, Creamy Broccoli Dal, and Root Veggie Curry), so it does not surprise me to share yet another easy, delicious and healthy curry. This is one I first discovered while testing/eating through Gena’s fabulous cookbook and has become a staple ever since. Having blog worthy photos also helps keep me more speedy in the kitchen.

So, please, grab yourself a huge sweet potato and make a double batch. It freezes well should you want to save it until a colder day.

Sweet Potato and Coconut Curry

I am sharing this with Souper Sundays.

Sweet Potato and Coconut Curry
Adapted from Choosing Raw

1 tbsp coconut oil
1 onion, chopped
1 cup red lentils, rinsed and drained
1 medium sweet potato, washed and cut into 1 cm cubes
1 large carrot, peeled and cut into 1 cm cubes
1/2 tsp turmeric
1 tbsp mild curry powder
2 tsp grated ginger
3.5 cups water or vegetable broth
1/2 tsp salt, or to taste
1/2 cup coconut milk (light is fine)

1. In a large pot over medium heat, heat oil. Add onion, sprinkle with salt and saute for 5 minutes, until lightly browned. Add the red lentils, sweet potato, carrot, turmeric, curry powder and ginger. Stir to combine. Deglaze with the water. Turn heat to high and bring to a boil. Cover, turn heat to low and simmer for 25 minutes, or until the vegetables are tender. Stir in the coconut milk and remove from heat.

2. Serve with rice, naan, etc.

Serves 4.

  1. Looks so delicious Janet! I love how simple it is too. Lentils and sweet potatoes are 2 of my favorite foods. Beautiful dish and pics too…so colorful!

  2. This is exactly the kind of dish I want to eat when it’s cold out! Lovely and spicy and warming and comforting all at the same time. Yes!

  3. I love coconut, curry and lentils together! This looks delicious. I make a similar dish from the book Vegan Planet, it’s one of our staples

  4. oh – did I miss the broken leg – sorry to hear it slowed you down – we are doing some old staples lately – I really wanted to make a favourite soup tonight but am trying to make kid friendly meals and between you and me they are quite boring! I heard someone say their kids made curry at school with some cumin and coriander so am wondering about trying to introduce this – Maybe I could work our way up to one like this curry which sounds great (esp as I really love making lentil and sweet potato soup)

  5. I just made this curry . Amazingly easy and very fast to whip together and the taste is soooo good! Already had everything in my pantry. LOVE IT! I’ve already eaten two bowls ..plus.. I decided to make two batches at once ! So glad I did. Perfect for this weather, too! I would pay for this in a restaurant 🙂

  6. It’s not particularly cold here, but I’m still digging the warm, fall recipes & this one sounds awesome. I’m in a big curry phase right now. Oh and points for it freezing well for leftovers!

  7. I have been craving curry and this one looks wonderful–so thick and satisfying. Thanks for sharing it with Souper Sundays this week. 😉

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