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Sweet potatoes are a staple in many cuisines around the world, admired not only for their delicious flavor but also for their impressive nutritional profile. This root vegetable is packed with vitamins and minerals, making it a fantastic addition to any diet. A medium-sized sweet potato contains about 112 calories, 2 grams of protein, and is an excellent source of vitamin A, providing more than 400% of the daily recommended intake. This is due to their high beta-carotene content, which is converted into vitamin A in the body.

Sweet Potato Lentil Curry

Discover the comforting and nourishing Spicy Sweet Potato Lentil Delight, a vegan curry that is both wholesome and packed with flavor. This dish beautifully blends sweet potatoes and protein-rich lentils, making it a nutritious choice for any meal. Enhanced with aromatic spices and creamy coconut milk, it creates a delightful harmony of sweet and spicy. Perfect for cozy dinners or impressing guests, this recipe showcases the wonders of plant-based cuisine while offering numerous health benefits. Dive into this culinary journey and enjoy all it has to offer!
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Ingredients
  

1 large sweet potato, peeled and diced (about 2 cups)

1 cup green or brown lentils, rinsed and drained

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

4 cups vegetable broth or water

1 can (14 oz) diced tomatoes

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon red chili flakes (adjust to taste)

Salt and pepper, to taste

2 tablespoons vegetable oil (olive or coconut oil also works)

Fresh cilantro for garnish

Juice of 1 lime

Instructions
 

Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Spices: Mix in the curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for about 1 minute to toast the spices, stirring frequently.

      Add Sweet Potatoes and Lentils: Toss in the diced sweet potato and rinsed lentils, stirring to combine with the aromatic mixture. Let it cook for about 2 minutes.

        Pour in Liquids: Add the diced tomatoes (with their juices), coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low.

          Simmer: Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender and the sweet potatoes are cooked through. Stir occasionally to prevent sticking.

            Adjust Seasoning: Taste the curry and add salt, pepper, and lime juice to your liking. If the curry is too thick, add a bit more broth or water to reach your desired consistency.

              Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot over rice or with naan for a delightful meal.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6