Ingredients:
1 cup red lentils, rinsed
1 large sweet potato, peeled and diced
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala (optional)
4 cups vegetable broth or water
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lemon or lime wedges (for serving)
Instructions:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in garlic and ginger and cook for another minute until fragrant.
Add Spices:
Stir in the curry powder, turmeric, cumin, ground coriander, paprika, and garam masala (if using). Cook for 1-2 minutes, allowing the spices to release their flavors.
Add Sweet Potatoes and Lentils:
Add the diced sweet potato and red lentils to the pot, stirring to coat them with the spices.
Add Liquids:
Pour in the diced tomatoes, vegetable broth (or water), and coconut milk. Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
Season:
Add salt and pepper to taste. Adjust seasoning as needed.
Serve:
Serve the curry hot, garnished with fresh cilantro. Squeeze some lemon or lime juice on top for added brightness.