This Easy Sweet Potato Curry Is All You Need To Power Through Fall And Winter

This was not a pre-planned meal. It was one produced out of panic, out of a desperation to use up a slew of nearly week old veggies — sweet potatoes, diced onion, baby kale and an open can of coconut milk — before they soured and turned my perfectly kept fridge into a morgue.

What arose from the frenzy could be considered my greatest curry recipe. A house-made curry blend, featuring turmeric as its Beyoncé, gives the stew a savory kick while softening the final stages of its time in your mouth with faint notes of cinnamon and allspice. Lentils and baby kale give it a boost of protein and fiber. I’m pleased with it beyond measure. And, as a bonus, the batch yields 3 to 4 sizable portions so you can eat it throughout the week. 

But enough of that, here’s what you came for: 

You’ll need: 

• 1/2 tbsp sesame oil 

• 1/2 cup cup diced onion 

• 1 tsp minced garlic 

• 1 medium sweet potato, diced 

• 1 tsp garam masala 

• 1 tsp curry powder 

• 1 tsp frontier co-op savory turmeric blend 

• 1/2 cup dry lentils

• 1 can coconut milk 

• 1/2 cup water 

• 1 handful baby kale 

• 1/2 tsp sea salt 

How to do it:

1. Heat a pot over medium low heat and add the sesame oil. Once the oil is hot, add your diced onion and cook until they’re mostly translucent and the edges are brown, about 4 minutes.

2. Add the minced garlic and cook for another minute before adding the diced sweet potato.

3. Add about half the seasoning blend — eyeball it, it’s not a big deal — and stir the contents of the pan. Let cook for about 5 minutes.

4. Add the coconut milk, water, lentils and remaining seasonings. Simmer for 35 to 40 minutes. (Check to see if the curry is finished by tasting a lentil. If it’s soft and tender, you good. If it’s a lil tough, let it simmer for another 5 minutes and check again).

5. Remove the pot from the heat and stir through the baby kale and salt.

6. Enjoy curry over rice, pita, or on its own !