Description
Chicken Sweet Potato and Lentil Curry is a hearty, one-pot dish made with tender chicken, creamy coconut milk, red lentils, and sweet potatoes simmered in warm, aromatic spices—perfect for a comforting and nutritious meal.
Ingredients
- 1 pound chicken thighs or breasts, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable or chicken stock
- 2–3 tablespoons curry paste or curry powder
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon cooking oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: fresh spinach, chopped cilantro, lime wedges
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
- Add diced chicken and cook until lightly browned on all sides.
- Stir in curry paste or powder, turmeric, and cumin. Cook for 1 minute to bloom the spices.
- Add sweet potatoes, lentils, coconut milk, and stock. Stir and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
- Stir in spinach during the last 2–3 minutes if using. Season to taste with salt and pepper.
- Serve warm with rice, naan, or your preferred side. Garnish with cilantro and lime wedges if desired.
Notes
- Swap chicken for chickpeas or tofu for a vegetarian version.
- Use green or brown lentils with longer cooking time.
- Adjust spice level with more or less curry paste and chili flakes.
- Freeze leftovers for up to 3 months; reheat with a splash of stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
