30 Minute Golden Lentil Curry with Sweet Potatoes and Kale [Dairy Free + Vegan]

Creamy, warm, golden curry made in 1 pot in under 30 minutes! Full of flavor thanks to fresh ginger and garlic, loaded with nutrients from sweet potatoes, kale, and turmeric, and so warm and cozy on a cold night. This easy lentil curry is sure to be a new family favorite! 

Today I’m sharing my latest obsession: GOLDEN LENTIL CURRY.

It’s been my go-to lately for a flavor-filled, easy, super hearty and warming dinner on these cold December nights, and it’s made in literally 30 minutes, flat. Maybe less, depending on how quickly you can chop an onion and peel a sweet potato (we’re all different and I still love you even if you take 5 solid minutes to peel a frickin’ potato ((yes, I’m looking at you, Kevin)).

To make this super simple curry, you’ll need:

Lentils. We’re using red lentils for their soft texture and quick cook time. They also don’t compete with the golden color of this curry like green or black lentils would. 

Onion, Garlic, and Ginger. These three form the flavor base of the curry, so don’t skip them! Up until this year, fresh ginger wasn’t always in my kitchen, but I’ve been stocking up on it just like I do onions and garlic, so it’s always in my fridge ready to be used in soups, stews, curries, and for making tea. 

Vegetable Broth or Water. Broth adds a little more flavor, but water works in a pinch! Either way, they add the essential liquid for cooking the lentils. Not worried about making this vegan/plant-based? Chicken broth or your favorite bone broth would work here as well!

Canned Coconut Milk. Full fat, baby. Sorry I called you baby. But, using canned coconut milk is essential for creating a thick, creamy, luscious texture in this curry. It doesn’t add a strong coconut flavor, though, so if you or someone in your family isn’t into coconut, don’t worry about it. The coconut milk is just here to make things creamy, not coconut-y.

Spices. We’re using lots of curry powder, turmeric, salt, and pepper to make this curry full of flavor and a deep golden color. If your curry powder isn’t very spicy, a hearty sprinkle of cayenne pepper is welcome here, too.

Sweet Potato. Just one, peeled and diced. You could use butternut squash, yellow or orange bell peppers, carrots, etc. Really any vegetable in the orange-yellow family works here, to add a bit of texture and subtle sweetness. I happen to be a sucker for sweet potatoes in curry, so here we are.

Baby Kale. Two big handfuls, roughly chopped, wilts down to nearly nothing in this curry, but adds a pop of green and helps you get your greens in with dinner. It’s a win-win, really. Feel free to use spinach, collards, chard, etc- whatever greens you have on hand work in this curry.

That’s it!

Everything is sautéed and simmered in one pot with only 25 minutes of cook time. Serve it with brown rice or your favorite grain, naan, more veggies, or just as is, straight out of a bowl. 

This golden-hued, full flavored curry is sure to warm you up on these chilly nights, and would be a fun main dish option at a holiday party that both meat eaters and veg-lovers would enjoy! 

If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture of your curry and share it with me on Instagram; I love seeing my recipes in your kitchen! 

30 Minute Golden Lentil Curry with Sweet Potatoes and Kale [Dairy Free + Vegan]

Serves: 4

Time: 30 minutes

Ingredients:

• 1 medium yellow onion
• 4 cloves garlic
• 2-inch piece of fresh ginger
• 1 Tablespoon virgin coconut oil
• 1 large sweet potato
• 1 cup red lentils
• 3 cups vegetable broth (or water)
• 2 Tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon sea salt (+ more to taste)
• 1/2 teaspoon black pepper
• 1 15-oz can full-fat coconut milk
• 2 large handfuls (about 4 cups, loosely packed) baby kale
• optional: 1/4-1/2 teaspoon cayenne pepper or hot sauce, to add extra heat
• for serving: brown rice, naan, etc.

Instructions:

1. If serving with rice, start the rice right before beginning the curry, as it will take about the same amount of time to make. Follow directions on package to yield 4 servings of rice.
2. Place a large, deep skillet with a lid on the stove over medium-low heat. 
3. Peel and dice the onion. Peel and finely mince the garlic and ginger. Add them to the pan with the coconut oil and cook for 5 minutes, stirring occasionally. 
4. Peel and dice the sweet potato into 1/2-inch cubes. Add to the pan with the onions. 
5. Add lentils, broth, and spices to the pan, cover, increase heat to medium-high, and cook for 10 minutes. 
6. Remove the lid, stir well, and add coconut milk. Reduce heat to a simmer and let cook another 10 minutes with the lid off. 
7. Turn off the heat and add the kale to the pot- either tear it roughly with your hands as you add it in, or give it a rough chop on the cutting board before adding. Stir and let sit for a minute or two, to let the kale wilt, then taste and add more salt, if needed. If your curry powder doesn’ thave much heat to it (mine didn’t), add in the optional cayenne pepper or hot sauce to achieve your desired heat level. Serve immediately with rice, naan, or your favorite grain/carb of choice. 

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