Red Lentil Sweet Potato Curry

On my way home from work yesterday I was feeling so drained. I’m a busy bee by nature; I love having a full schedule, but sometimes I wear myself out. I had woken up early to get my work out in, went to coach, came home to pack a lunch and headed off to work. Driving home at 7pm I was tired, hungry, and, despite it being 85 degrees out, craving something warm and comforting.


Curry is such a nourishing and soothing dish. It’s simple and adaptable ingredients make it a dish that can truly be tailored to your desires. I had a big sweet potato and fresh broccoli on hand, and I’ve been adding more turmeric to my diet – so this recipe was born!


Don’t be afraid of the strong and robust smell of curry powder. While it’s scent is incredibly complex and different from anything I’ve ever smelt, it’s flavor is pleasing and adjustable. Curry powder is like curry in a bottle – it’s a blend of all the traditional spices! It simplifies the dish because it has all the seasonings in one. If you would like a stronger curry, simply add more curry powder! If you just want more spice, throw in some extra cayenne or paprika. If you’re craving something creamier, substitute the almond milk and half the water for coconut milk instead.


– Ingredients – 

1 tsp olive oil

2 cups + extra water / liquid

1/4 cup almond milk

2 cloves garlic

1/4 cup chopped onion

1 cup red lentils

1 large sweet potato cubed with skin

1/2 cup brocoli florets

1 tsp tumeric

2 tsp curry powder

sea salt + black pepper

chopped cashews for topping

– Recipe – 

Makes approximately 4 servings

  1. Heat a pot over a medium flame on the stove top and add in the olive oil and onions. Sauté the onion until they’re just beginning to soften, then add in the garlic. Once the garlic is fragrant, toss in the turmeric and curry powder and sauté.
  2. Pour in two cups of water and 1 cup of red lentils, string to ensure the garlic, onions, and spices incorporate evenly. Next add in the sweet potato cubes. Bring this mixture to a boil, then reduce it to a simmer.
  3. The mixture will simmer for about 25 minutes in total. Check it frequently, giving it a good stir and adding additional water if necessary. The lentils will absorb the water and become mushy, which is what you want. I added about 1/2 cup extra. Add in the 1/4 cup of almond milk once you start to see the lentils breaking down.
  4. After adding the almond milk, toss in the broccoli florets and sprinkle with sea salt and black pepper. The broccoli will add some nice crunch and of course added nutrition!
  5. Remove the pot from the stove and allow it to sit for a few minutes so everything can settle together. Top with chopped cashews and serve alongside rice, I used Jasmine. Enjoy!


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