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Nourishing Daniel Fast Sweet Potato and Lentil Curry

Daniel Fast sweet potato and lentil curry - featured image
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A hearty, plant-based curry featuring sweet potatoes and red lentils, perfect for the Daniel Fast and clean eating. This easy and flavorful dish is ready in under 45 minutes and packed with nutrition.

Ingredients

Scale
  • 1 tbsp coconut oil (or olive oil, for sautéing)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1–2 fresh green chilies, sliced (optional)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp garam masala
  • Salt and black pepper, to taste
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 cup dry red lentils, rinsed well
  • 1 can (14 oz / 400 g) diced tomatoes (no added sugar)
  • 3 cups vegetable broth or water
  • 1 can (14 oz / 400 ml) light coconut milk
  • Fresh cilantro, chopped (for garnish)
  • Juice of half a lime

Instructions

  1. Peel and dice the sweet potatoes into roughly 1-inch cubes. Rinse the red lentils thoroughly under cold water until the water runs clear. Chop the onion finely, mince the garlic, grate the ginger, and slice the green chili if using.
  2. Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, ginger, and green chili, cooking for another 1-2 minutes until fragrant.
  3. Sprinkle in the turmeric, cumin, coriander, smoked paprika, and half the garam masala. Stir constantly for about 30 seconds to toast the spices and release their oils.
  4. Pour in the diced tomatoes with their juices, the rinsed lentils, and the diced sweet potatoes. Stir everything to combine well.
  5. Add 3 cups vegetable broth or water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover partially with a lid, and simmer gently for 20-25 minutes, stirring occasionally, until lentils are tender but not mushy and sweet potatoes are soft but intact.
  6. Stir in the can of light coconut milk and the remaining garam masala. Simmer uncovered for an additional 5-10 minutes to thicken the curry slightly and meld the flavors.
  7. Taste and season with salt and pepper as needed. Just before serving, stir in fresh lime juice and sprinkle chopped cilantro on top.

Notes

To keep the recipe oil-free, sauté aromatics in vegetable broth instead of oil. Add spinach or kale in the last 5 minutes for extra nutrients. For a smoother texture, pulse lightly with a blender. Adjust thickness by adding more broth or simmering longer uncovered. Red lentils cook quickly; avoid overcooking to prevent mushiness.

Nutrition

Keywords: sweet potato curry, lentil curry, Daniel Fast recipe, vegan curry, plant-based meal, healthy curry, gluten-free, dairy-free

Find it online: https://magnetmeal.com/nourishing-daniel-fast-sweet-potato-and-lentil-curry-recipe-easy-and-healthy-meal-idea/