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Welcome to the world of plant-based cooking, where vibrant flavors and wholesome ingredients come together to create nourishing dishes. Today, we’re diving into a delightful recipe that encapsulates the essence of healthy eating: Sweet Potato & Lentil Delight Curry. This dish is not just a meal; it’s an experience that celebrates the rich, earthy flavors of sweet potatoes and lentils while providing a wealth of nutritional benefits.

Sweet Potato Lentil Curry

Discover the vibrant flavors of Sweet Potato & Lentil Delight Curry, a perfect representation of nutritious plant-based cooking. This delightful dish combines sweet potatoes and red lentils, creating a rich and satisfying meal packed with vitamins, fiber, and plant-based protein. Enhanced by creamy coconut milk and a balanced blend of spices, this curry not only warms your heart but also supports your health. Enjoy a culinary adventure that nourishes both body and soul!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized cubes

1 cup red lentils, thoroughly rinsed under cold water

1 can (14 oz) full-fat coconut milk

3 cups vegetable broth (homemade or store-bought)

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, finely grated

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

½ teaspoon red chili flakes (adjust according to your spice preference)

2 tablespoons extra virgin olive oil

Salt, to taste

Freshly cracked black pepper, to taste

1 cup fresh spinach or kale, roughly chopped

Fresh cilantro leaves, for garnish

Juice of 1 lime

Instructions
 

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent and softens. Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes until they release a fragrant aroma.

    Add Spices: Stir in the curry powder, turmeric, ground cumin, and red chili flakes. Continuously stir for about a minute to toast the spices, enhancing their flavors.

      Combine Ingredients: Introduce the diced sweet potatoes and rinsed red lentils to the pot. Pour in the creamy coconut milk and vegetable broth, then season generously with salt and freshly cracked black pepper. Stir well until all ingredients are evenly combined.

        Simmer: Raise the heat to bring the mixture to a boil. Once boiling, reduce the temperature to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the sweet potatoes are tender and the lentils are cooked through. Stir occasionally to prevent sticking to the bottom.

          Add Greens: When both the sweet potatoes and lentils are tender, fold in the chopped spinach or kale, stirring until wilted and evenly distributed throughout the curry. Taste and adjust seasoning as needed.

            Finish with Lime: Remove the pot from heat and stir in the fresh lime juice, adding a bright and zesty flavor to the curry.

              Serve: Ladle the warm sweet potato and lentil curry into serving bowls. Garnish generously with fresh cilantro. This delightful dish pairs wonderfully with steamed rice, fluffy quinoa, or a slice of crusty bread for soaking up the delicious sauce.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4