Warm, hearty, and packed with bold flavors, this Chicken Sweet Potato and Lentil Curry is the perfect comfort food.
With tender chicken, sweet potatoes, and protein-rich lentils simmered in a creamy, spiced coconut curry sauce, it’s a dish that feels like a hug in a bowl.
Whether you’re meal prepping for the week or cooking a family dinner, this one-pot wonder is a must-try!
Why You’ll Love This Chicken Sweet Potato and Lentil Curry
This curry is more than just a meal—it’s a celebration of flavors and nourishment. Here’s why it stands out:
- Perfectly Balanced Flavors: A delicious mix of sweet, savory, and mildly spicy elements.
- Nutritional Powerhouse: Packed with protein, fiber, vitamins, and minerals.
- One-Pot Recipe: Minimal cleanup makes it ideal for busy weeknights. Click here to find more One-Pot recipes.
- Customizable: Easily adapt it with your favorite vegetables or spices.
Ingredients You’ll Need
To make this comforting curry, gather these simple ingredients:
- Chicken: 1 pound of chicken thighs or breast, diced.
- Sweet Potatoes: 2 medium-sized, peeled and cubed.
- Red Lentils: 1 cup, rinsed.
- Coconut Milk: 1 can (13.5 oz) for a creamy base.
- Curry Paste or Powder: 2-3 tablespoons for bold flavor.
- Aromatics: 1 onion (diced), 3 garlic cloves (minced), and 1-inch ginger (grated).
- Vegetable Stock: 2 cups to cook the lentils and potatoes.
- Optional Garnishes: Fresh spinach, cilantro, or a squeeze of lime.
Step-by-Step Recipe Instructions
1. Sauté the Aromatics
Heat a large pot or skillet over medium heat. Add a drizzle of oil and sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
2. Cook the Chicken
Add the diced chicken to the pot. Sear the pieces until lightly browned on all sides. This step enhances the flavor of the dish.
3. Add the Spices
Stir in the curry paste or powder, ensuring the chicken and aromatics are well-coated. Cook for an additional minute to release the spices’ aroma.
4. Simmer the Curry
Add the sweet potatoes, lentils, coconut milk, and vegetable stock. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked.
5. Finish with Greens
If using spinach or kale, stir it in during the last 2-3 minutes of cooking. Let it wilt into the curry for added color and nutrition.
6. Adjust the Seasoning
Taste the curry and adjust the seasoning as needed. Add salt, pepper, or a pinch of chili flakes for extra heat.
Tips for the Best Curry
- Bone-In Chicken: Use it for richer flavor if preferred.
- Thicker Curry: Let the mixture simmer uncovered for a few extra minutes or mash some sweet potatoes for a creamier texture.
- Pairing Options: Serve with steamed rice, naan bread, or quinoa for a complete meal.
- Storage Tips: Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Variations and Substitutions
This recipe is versatile and easy to adapt to your preferences:
- Vegetarian Option: Skip the chicken and add chickpeas or tofu for protein.
- Different Vegetables: Substitute sweet potatoes with butternut squash or carrots.
- Spice Level: Customize the heat by adding more curry paste or mild chili powder.
Health Benefits of This Curry
Not only is this dish flavorful, but it’s also incredibly nutritious:
- Lentils: A great source of plant-based protein, fiber, and iron.
- Sweet Potatoes: Packed with vitamin A, vitamin C, and antioxidants.
- Chicken: Lean protein to keep you satisfied.
- Spices: Anti-inflammatory benefits from turmeric, cumin, and ginger.
Storing and Reheating Tips
Have leftovers? Here’s how to keep them fresh:
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm on the stovetop or microwave, adding a splash of water if needed to maintain the creamy consistency.
FAQ’s
Can I make this vegetarian or vegan?
Yes! Replace chicken with chickpeas or tofu, and use vegetable stock.
What can I use instead of red lentils?
Green or brown lentils work, but they may take slightly longer to cook.
Can I freeze this curry?
Absolutely! Portion it into airtight containers and freeze for up to 3 months. Thaw overnight and reheat on the stove.
What are good side dishes for this curry?
Serve it with steamed basmati rice, naan, or quinoa. A side of cucumber salad pairs well too.
Chicken Sweet Potato and Lentil Curry
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 stock
- 2-3 tablespoons curry paste or curry powder
- 1 large onion diced
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 tablespoon cooking oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional Garnishes:
- Fresh spinach, cilantro, or lime wedges
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
Cook the Chicken
- Add the chicken and sear until lightly browned on all sides.
Spice It Up
- Mix in the curry paste, turmeric, and cumin. Stir well to coat the chicken and aromatics, cooking for 1-2 minutes.
Simmer the Curry
- Add sweet potatoes, lentils, coconut milk, and vegetable stock. Stir to combine. Bring to a boil, then lower to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
Add Greens (Optional)
- If using spinach, stir it in during the last few minutes of cooking.
Adjust Seasoning
- Taste and adjust with salt, pepper, or chili flakes for heat.
Serve
- Serve hot, garnished with cilantro or a squeeze of lime, alongside steamed rice or naan.
Delicious!! So flavorful and simple to make