Recipe Overview:
This hearty lentil and sweet potato curry is the perfect meal for anyone pursuing a strong, fit body through balanced, plant-based nutrition. Packed with protein, complex carbs, and anti-inflammatory spices, it keeps you full, supports recovery, and satisfies your taste buds without the calories.
📝 Ingredients:
- 1 cup red lentils (rinsed)
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp olive oil or coconut oil
- 1 can (400ml) light coconut milk
- 2 cups vegetable broth
- 2 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp chili flakes (optional)
- 2 cups fresh spinach or kale
- Salt and pepper to taste
👩🍳 Instructions:
- Heat the oil in a large pot over medium heat. Sauté onion for 3–5 minutes until softened. Add garlic and ginger, cook 1 more minute.
- Stir in sweet potato, curry powder, turmeric, and chili flakes. Cook for 2 minutes.
- Add lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils and sweet potato are tender.
- Stir in spinach or kale and cook until wilted. Season with salt and pepper to taste.
- Serve warm, optionally with brown rice or quinoa.
💪 Nutrition Highlights (Per Serving, Approx.):
- Calories: 350
- Protein: 14g
- Fiber: 11g
- Healthy fats: 10g
- Vegan & gluten-free
Why You’ll Love It:
This curry fuels your body with clean, plant-based ingredients rich in fiber and iron. It supports hormone balance, gut health, and recovery while keeping your meals interesting and satisfying. Ideal for batch cooking!