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  • Writer's pictureStephanie Marmier

Lentils, Sweet Potato & Coconut Curry

Updated: Mar 20, 2019

This is an easy guilt-free superfood Thai dish done in 30 minutes. This recipe is a powerhouse loaded with what you need to stay healthy on a chilly winter day. It will make you satiated without adding to your mid-section. The best part is that despite its "exotic" name, most of the ingredients can be found locally!

If you try to eat less meat, lentils and sweet potatoes are the perfect combination and are both superfoods. Lentils are low in calories and high in protein, rich in iron and folate. Sweet potatoes have so many nutritional qualities that it would take too long to list them all. They are packed with vitamins and nutrients and are rich in fiber to reduce your hunger cravings.

Serve 4


  • 1 ½ tbsp coconut oil

  • 1 onion

  • 1 cup red or green lentils

  • 1 large carrot chopped

  • 1 large sweet potato

  • 1 tbsp mild curry

  • 1 tsp ginger powder

  • ½ tsp sea salt

  • Pepper to taste

  • 3 ½ cups vegetable broth or water

  • ½ cup coconut milk


  1. Heat oil in a large pot over medium heat. Sautéed the onion until transparent. Add lentils, potatoes, carrots and spices and stir to combine and let cook for 1 minutes

  2. Add the broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender.

  3. Once cooked, 5 minutes before serving stir in the coconut milk.

Serve with rice or quinoa and fresh cilantro

Tips: you can keep it for up to 4 days in the fridge or freeze the leftovers.

Note: I found this recipe googling the ingredients I had in my pantry and my fridge. The recipe was from and was already copied from Choosing raw, a cooking book from Gena Hamshaw.

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