Sweet Potato and Red Lentil Curry
A comforting coconut curry with tender sweet potato, soft red lentils, warming spices and a bright squeeze of lime.
15 min
Prep
240 min
Cook
4
Serves
630
Calories
Macros · per serving
22g protein
95g carbs
20g fat
Ingredients
For 4 servings
- 800 g sweet potato
- 250 g dry split red lentil
- 400 ml canned coconut milk
- 400 g canned diced tomato
- 150 g onion
- 3 clove garlic
- 15 g ginger
- 2 tablespoon curry powder
- 1 teaspoon salt
- 600 ml water
- 1 lime
Instructions
- 1
Peel the sweet potato and cut into 2 cm cubes. Finely chop the onion, mince the garlic, and peel and finely grate the ginger. Pick over the lentils, rinse well and drain.
- 2
Place the sweet potato, lentils, onion, garlic and ginger in the Crock-Pot. Add the coconut milk, tomatoes with their juices, curry powder, salt and water. Stir thoroughly, making sure the lentils are submerged.
- 3
Cover and cook on HIGH for 4 hours, until the lentils are completely soft and beginning to break down and the sweet potato is easily pierced with a fork. If either is still firm, continue on HIGH, checking every 20 minutes until tender.
- 4
Stir thoroughly to bring the coconut sauce together, gently crushing a few sweet potato pieces to thicken it. Squeeze in the lime juice, stir and divide among four bowls.
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