- Main
- Beans & lentils
- Indian
- One pot
- Make-ahead
- Freezer-friendly
- Stovetop
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the curry
- 2 tbsp
coconut oil or neutral oil
- 1
yellow onion, finely chopped
- 3 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated or minced
- 2 tbsp
mild curry powder
- 1/2 tsp
ground turmeric
- 1/4 tsp
red pepper flakes (optional)
- 1 can
diced tomatoes (14.5 oz)
- 1 1/2 cups
dried red lentils, rinsed
- 1 1/4 lb
sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 can
full-fat coconut milk (13.5 oz)
- 2 1/2 cups
vegetable broth or water
- 1 1/4 tsp
salt, plus more to taste
- 1
lime, juiced
- 1/2 cup
fresh cilantro, roughly chopped
For the rice
- 1 1/2 cups
basmati rice, rinsed until the water runs clear
- 2 1/4 cups
water
- 1/2 tsp
salt
- Gluten-free
- Vegan
Not checked: coconut oil or neutral oil, mild curry powder, dried red lentils, vegetable broth or water.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring now and then, until soft and translucent, about 6 minutes.
6 min
- 2 tbsp coconut oil or neutral oil
- 1 yellow onion
- Step 2
Add the garlic, ginger, curry powder, turmeric and red pepper flakes. Stir constantly for 1 minute, until fragrant.
1 min
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp mild curry powder
- 1/2 tsp ground turmeric
- 1/4 tsp red pepper flakes
- Step 3
Stir in the diced tomatoes with their juice and cook for 2 minutes, scraping the bottom of the pot.
2 min
- 1 can diced tomatoes (14.5 oz)
- Step 4
Add the lentils, sweet potatoes, coconut milk, broth and 1 1/4 tsp salt. Stir well and bring to a boil.
5 min
- 1 1/2 cups dried red lentils
- 1 1/4 lb sweet potatoes
- 1 can full-fat coconut milk (13.5 oz)
- 2 1/2 cups vegetable broth or water
- 1 1/4 tsp salt
- Step 5
Lower the heat to a gentle simmer, cover partly, and cook 25 minutes, stirring every 5 minutes or so to keep the lentils from sticking. It's done when the lentils have broken down and the sweet potato is tender all the way through. If it looks soupier than you want, simmer uncovered a few more minutes; if it gets too thick, splash in a little water.
25 min, hands-off
- Step 6
While the curry simmers, make the rice: combine the rinsed basmati, water and 1/2 tsp salt in a saucepan. Bring to a boil, then cover, turn the heat to low and cook 12 minutes. Take it off the heat and let it sit, still covered, 5 minutes, then fluff with a fork.
20 min
- 1 1/2 cups basmati rice
- 2 1/4 cups water
- 1/2 tsp salt
- Step 7
Take the curry off the heat and stir in the lime juice and most of the cilantro. Taste and add more salt if it needs it. Spoon over the rice and top with the remaining cilantro.
- 1 lime
- 1/2 cup fresh cilantro
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026