This wholesome Sweet Potato & Lentil Indian Curry is a comforting, budget-friendly meal made with simple pantry staples. Tender potatoes, brown lentils, collard greens, warming spices, and a touch of creamy plant milk come together in a rich, flavorful curry that’s perfect served over fluffy jasmine rice. This satisfying plant-based dinner is naturally dairy-free, packed with fiber, and ideal for meal prep.
Why You’ll Love This Recipe
- Budget-friendly and made with simple ingredients
- Rich in plant-based protein and fiber
- Perfect for meal prep and leftovers
- Naturally dairy-free and vegan
- Cozy, comforting, and packed with flavor
Ingredients
For the Lentils
- 1 cup dry lentils, rinsed and drained
- Water for cooking
For the Curry
- 1 tbsp olive oil
- 1/2 cup white onion, diced
- 2-inch knob fresh ginger, peeled and diced
- 2 medium tomatoes, chopped
- 1 large collard green leaf, stem removed and sliced
- 1 medium sweet potato, cubed (option to peel)
- 2 russet potatoes, cubed (option to peel)
- 2 cups vegetable broth
- 1 tbsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp paprika
- Pinch of crushed red pepper flakes
- Salt, to taste
- 1 tsp maple syrup (or to taste)
- 2-3 tbsp plant milk
- Juice of 1/2 lemon
For Serving
- 1 cup dry jasmine rice, rinsed and cooked according to package directions
- Fresh cilantro, chopped
Instructions
Step 1: Cook the Lentils
Place rinsed lentils in a medium pot and cover with water by 2-3 inches
Bring to a boil, then reduce heat to a gentle simmer. Cover and cook 35-40 minutes, or until the lentils are tender while still holding their shape.
Drain any excess liquid and set aside. Measure out 2 cups cooked lentils for the curry.
Step 2: Prepare the Curry
Heat the olive oil in a large skillet or dutch oven over medium heat.
Add the diced onion and ginger. Sauté for 2-3 minutes until fragrant.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally until they begin to break down.
Stir in the sweet potato, russet potatoes, vegetable broth, curry powder, garlic powder, turmeric, paprika, crushed red pepper flakes, and salt. (Option to add the seasoning before the potatoes and veggie broth to bloom for 1 minute first.)
Add the sliced collard greens and stir to combine.
Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes, or until the potatoes and greens are tender.
Step 3: Finish the Curry
Remove from heat and stir in the maple syrup, plant milk, and fresh lemon juice.
Taste and adjust the seasoning as needed.
Fold in 2 cups of the cooked lentils and stir until well combined.
Step 4: Serve
Serve the curry hot over freshly cooked jasmine rice and garnish with chopped cilantro.
Enjoy!
Storage
Store leftovers in an airtight container (curry and rice stored separately) in the refrigerator for up to 4 days. The flavors deepen as it sits, making this curry even more delicious the next day.
Recipe Notes
- Spinach or kale can be substituted for the collard greens.
- Peel the potatoes for a creamier gravy-like consistency.
- Add chickpeas for additional protein.
- Adjust the crushed red pepper flakes to suit your preferred spice level.
Frequently Asked Questions
Can I freeze this curry?
Yes. Allow the curry to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
What type of lentils work best?
Brown or green lentils work best because they hold their shape well during cooking.
Is this curry spicy?
This recipe is mild with a gentle warmth from the curry powder and red pepper flakes. Add more red pepper flakes if you prefer a spicier curry.
Leave a Reply