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Budget-Friendly Lentil Tomato Sweet Potato Curry

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 meals

Ingredients

For the rice

  • 3/4 cup rice
  • 1-1/2 cup water

For the curry

  • 1/2 cup lentils
  • 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 do not drain
  • 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.