Sweet Potato Lentil Coconut Curry

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 6 to 8 servings.
Lucia Qian, Cockeysville, Maryland
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This Sweet Potato Lentil Coconut Curry is hearty, warming, colorful, and so good! The recipe won second prize in The 2017 Old Farmer’s Almanac Recipe Contest.

If you don’t have all the ingredients, it’s adaptable. For example, yellow split peas can work in place of red lentils. Or, you can swap butternut squash for sweet potato.  Enjoy!

2 teaspoons coconut oil
5 cloves garlic, minced
1⁄2 medium onion, diced
1 cup diced tomatoes
2 tablespoons minced fresh ginger or 1 teaspoon ground ginger
1 teaspoon curry powder
1⁄2 teaspoon turmeric
1⁄2 teaspoon cayenne powder
5 cups peeled and diced sweet potato
1 can (15 ounces) full-fat coconut milk
3 tablespoons red curry paste
1 tablespoon coconut sugar or brown sugar
2 cups cooked red lentils
3 tablespoons chopped cilantro, plus more for garnish
salt, to taste

In a large pan, melt coconut oil over medium heat. Add garlic, onions, tomatoes, and ginger. Cook for 5 to 6 minutes, or until fragrant and translucent.

Sprinkle curry powder, turmeric, and cayenne over diced sweet potatoes and toss to coat.

Pour coconut milk over tomato mixture and whisk in curry paste and sugar until smooth. Add seasoned sweet potatoes, cover, and simmer for 25 to 30 minutes, or until sweet potatoes are tender. Add lentils, remove from heat, and let stand for 10 minutes to thicken. If too thick, add water, 1 tablespoon at a time, to thin. Add cilantro and salt and adjust seasonings to taste. Garnish with cilantro.

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