As the days get shorter and the air a bit crisper, there’s nothing I love more than to cozy up with a warm, nourishing bowl of homemade curry. Today, I’m excited to share with you one of my all-time favorite recipes: Lentil Tomato Sweet Potato Curry. It’s hearty, flavorful, and surprisingly simple to make.
Why I Love This Curry
This dish holds a special place in my heart (and kitchen) for several reasons.
First, it’s incredibly nourishing, packed with protein-rich lentils, vitamin-loaded sweet potatoes, and a bright burst of flavor from tomatoes.
Second, it’s wonderfully versatile; you can enjoy it on its own, serve it over rice, or with a side of naan or even pita if naan is nowhere to be found.
Lastly, it’s a testament to the beauty of plant-based cooking, proving that hearty and satisfying meals can be created without any meat.
A few words about this Lentil Tomato Sweet Potato Curry
I first stumbled upon a version of this recipe during a trip to a small, family-run spot near my house. The blend of spices and the richness of the dish smelled amazing. Since then, I’ve tweaked and tested various iterations until I landed on this perfect blend of flavors.
Cooking Tips for this Curry
- Spices: Don’t shy away from the curry powder. They’re what make this curry truly stand out. If you’re sensitive to heat, you can adjust the amount of curry powder to suit your taste, or use a sweet curry powder instead of, say, a red curry powder. Experiment!
- Lentils: I prefer brown or green lentils for their texture, but feel free to experiment with what you have on hand. Red ones will work, too, but keep in mind they cook more quickly and tend to split open, making the soup a bit starchier than you might expect!
- Consistency: If you like your curry thicker, let it simmer for a few extra minutes. For a thinner consistency, add a bit more vegetable broth.
- Substitutions: Feel free to use summer squash instead of zucchini, or fresh tomatoes instead of canned. In fact, the combination of ingredients makes this curry great candidate for September. That’s when our gardens still have tomatoes and zucchini, but it’s starting to feel cooler and we’re starting to crave root veggies.
How to Store and Serve this Lentil Curry
This curry preps great and stores well in the fridge in an airtight container for up to 4 or 5 days. You can also freeze it for a few months. Just defrost in the fridge overnight, reheat on the stove or in the microwave.
In the meantime… when it’s time to eat, I love serving this curry with a dollop of plain yogurt to cool things off, and a sprinkle of fresh cilantro. It pairs beautifully with a slice of crusty bread or fluffy basmati rice. It’s also fantastic for meal prep, as the flavors deepen when stored in the fridge and reheats really well. (Pro tip: You might need to add a little bit of water to this curry when you reheat it!)
This Lentil Tomato Sweet Potato Curry isn’t just a meal; it’s a warm hug in a bowl. It’s a reminder of how simple ingredients can come together to create something truly magical. I hope this recipe brings as much warmth and joy to your table as it has to mine.
Happy prepping!
BTW… This recipe is part of our $25 Meal Prep Meal Plan!
CHECK OUT THESE OTHER CURRY FUELED RECIPES!
Budget-Friendly Lentil Tomato Sweet Potato Curry
Ingredients
For the rice
- 3/4 cup rice
- 1-1/2 cup water
For the curry
- 1/2 cup lentils brown or green
- 1 cup water
- 1 TBSP olive oil
- 1 onion chopped
- 1 TBSP curry powder
- 1 inch ginger minced
- 1 sweet potato chopped small
- 15 oz can of diced tomatoes undrained
- 1 zucchini chopped
- 14 oz canned coconut milk
- Salt and pepper to taste
Instructions
- Cook the rice: add the rice and water with a pinch of salt to a pot. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 10 minutes, then turn off the heat and let it steam for an additional 10 minutes. No peeking or stirring!
- Cook the lentils: in another pot, add the lentils and water. Bring to a boil, then cover and let the lentils cook over low heat for 15-20 minutes, until they’re tender to the bite. Cook time can vary based on different colors of lentils. Drain and set aside.
- For the curry: Add 1 TBSP olive oil to a large pan over medium heat. After a minute or two, add the onions with a pinch of salt. Let the onions cook down for 5-7 minutes.
- Add the curry powder and ginger if using. Stir well to coat and cook for 2-3 minutes. Then add the sweet potato and canned diced tomatoes. Bring the mixture to a simmer and cook for 10 minutes. Add the zucchini and cook for an additional 5-10 minutes (until the sweet potato is soft).
- When the sweet potatoes are cooked through, taste the curry and adjust spices or add more salt. If you have curry paste, cumin or garam masala, add 1-3 teaspoons at this point. Then stir in the cooked lentils.
- If using coconut milk, turn the heat down and add the coconut milk. Stir to combine. Cook on medium-low heat for about 10 minutes, so that some of the liquid evaporates. For a thicker curry, keep cooking. You may also want to add more salt.
- Assemble: Divide the rice between three meal prep containers, followed by the curry. Let cool for 15-20 minutes before storing in the fridge.
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