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Sweet potato lentil coconut curry

Sweet potato lentil coconut curry


  • 1 cup red lentils, rinsed
  • 1 large sweet potato
  • 1 large russet potato
  • 1 large carrot
  • 1 medium onion
  • 4-5 garlic cloves
  • 1 thumb piece size ginger
  • 1 tbsp grated
  • 2 tbsp curry powder
  • 1 tbsp plus 1/2 tbsp avocado oil
  • 4 cups water or vegetable broth
  • 1 cup coconut milk (can)
  • A small bunch of fresh cilantro, chopped
  • Juice of 1 large lemon
  • Salt, pepper and chili pepper to taste


Fresh turmeric 1 tsp grated


Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces. Mince garlic, and grate ginger and turmeric [if using]. 

Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. 

Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest. 

Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.

Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes.

Then add chopped cilantro and fresh lemon juice and turmeric [if using] and season to taste with salt, black pepper and a bit of chili. 


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