Sweet Potato and Red Lentil Curry Recipe

February 3, 2020

This month’s recipe is from Chef Akemi Parker, author of Superfoods: Powerful Foods that Beat Cancer and Chronic Illness. The recipe includes these wonderful, good-for-your-heart spices: curry, ginger, turmeric, and garlic.

Sweet Potato and Red Lentil Curry

Level: Easy
Prep Time: 15 minutes
Total time: 1 hour and 30 minutes
Serves: Eight


  • 4 cups peeled, cubed sweet potato (about 2 medium)
  • 3½ cups water, divided
  • 2 cups dried red lentils
  • 2 cups low-sodium fat-free vegetable broth
  • ¾ cup finely chopped white onion
  • 3 tablespoons Thai red curry paste (such as Thai Kitchen)
  • 2 teaspoons garam masala
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons ground turmeric
  • cooking spray
  • 1 tablespoon sugar, divided
  • 3/4 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1 (6 ounce) can tomato paste
  • 1 cup canned light coconut milk
  • ½ cup apple cider vinegar
  • 1 cup very thinly sliced red onion
  • 4 cups hot cooked brown rice
  • 1 cup fresh cilantro leaves


  1. Coat a large non-stick copper or cast-iron pan with oil (can use any high-heat oil such as avocado oil, olive oil, coconut oil. I used a black truffle and olive oil cooking spray for this recipe). Add the sweet potatoes and cook until slightly softened and caramelized (have a nice brown color on the potatoes), add chopped onion and garlic and sauté for about three minutes. 
  2. Add the red curry paste, fresh ginger, garam masala and turmeric and tomato paste. Saute for another two minutes. 
  3. Add 4 cups of vegetable or chicken stock, salt, pepper and dried red lentils; stir well to combine. Cover and cook on low heat for one hour. Turn off heat; stir in coconut milk. Let stand, covered, for five minutes.
  4. Combine remaining ½ cup water, remaining two teaspoons sugar, and vinegar in a small saucepan and bring to a slight boil. Add onion to vinegar mixture; let stand 20 minutes at room temperature. Drain.
  5. Place ½ cup of rice in each of eight shallow bowls. Top each serving with 1¼ cups lentil mixture, two tablespoons red onion mixture, and two tablespoons cilantro.
Share this post