Here’s a hearty and aromatic recipe for Lentil, Chard & Sweet Potato Curry, a vegan dish that’s both rich and nutritious. This curry is packed with protein from lentils, sweetness from sweet potatoes, and vibrant greens, all in a creamy, spiced coconut yogurt base. It’s perfect for a cozy dinner! 🍛✨

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Lentil, Chard & Sweet Potato Curry

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

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Ingredients

For the Curry Base:

• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper

For the Additions:

• 2 cups Swiss chard, chopped (or substitute spinach or kale)
• ½ cup plain unsweetened vegan yogurt (e.g., almond or coconut)

For Garnish:

• Fresh cilantro leaves
• Lime wedges
• A sprinkle of chili flakes (optional, for heat)

For Serving:

• Steamed rice, quinoa, or naan bread

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Instructions

Step 1: Prepare the Curry Base

1. In a large pot, heat ¼ cup of water (instead of oil) over medium heat. Add the onion, garlic, and ginger, and sauté for 3–4 minutes until softened. Add a splash more water if needed to prevent sticking.
2. Stir in the curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute to toast the spices.

Step 2: Simmer the Curry

1. Add the diced sweet potatoes, red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and black pepper. Stir well to combine.
2. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.

Step 3: Add the Greens

1. Stir in the chopped Swiss chard and cook for 3–5 minutes, until wilted.
2. Remove the curry from heat and stir in the vegan yogurt for a creamy finish. Taste and adjust seasoning if needed.

Step 4: Serve and Garnish

1. Serve the curry over steamed rice or quinoa, or alongside warm naan bread.
2. Garnish with fresh cilantro, lime wedges, and a sprinkle of chili flakes for extra flavor.

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Tips & Variations:

• Make it spicier: Add ½ tsp cayenne pepper or a fresh chili with the spices.
• Switch up the greens: Kale or spinach work well if Swiss chard isn’t available.
• Boost the protein: Stir in a cup of cooked chickpeas or tofu cubes.
• Meal prep: This curry tastes even better the next day and can be stored in the fridge for up to 3 days or frozen for up to a month.

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This Lentil, Chard & Sweet Potato Curry is a vibrant and flavorful dish, perfect for a comforting plant-based meal.