Sweet Potato Lentil Curry
Prep time
Cook time
Total time
A healthy, hearty curry made with sweet potatoes, Beluga lentils, coconut milk and okra.
Serves: 4
  • 1 large sweet potato, peeled and diced into ½ inch pieces
  • 1½ cups okra, cut into bite sized pieces
  • 1 cup black beluga lentils
  • 1 can full fat coconut milk
  • ½ cup vegetable stock
  • 2 tbsp. red curry paste
  • salt and pepper, to taste
  1. Put the lentils in a small pot with about twice as much water (unsalted) as lentils. Cook over medium heat for 25-30 minutes or until tender. Add more water if it looks like it is getting too dry.
  2. In a separate pan, cook the sweet potatoes over medium high heat to caramelize them, along with a tablespoon or so of coconut cream skimmed off the top of the can. When the sweet potatoes are golden, add in the okra. Season with salt and pepper to taste. Next, add the curry paste and cook until fragrant and tasted, about 3 minutes.
  3. Stir the coconut milk and vegetable stock into the sweet potatoes and okra. Cook over medium heat until the sweet potatoes are tender and the curry thickens. Whenever the lentils are finished cooking, drain them and add them into the rest of the curry.
  4. Once all of the ingredients are cooked through and the curry has thickened, taste again and season as needed with salt and pepper. Serve immediately.
Recipe by Because I Like Chocolate at http://www.becauseilikechocolate.com/2014/02/sweet-potato-lentil-curry.html