Sweet Potato and Lentil Curry

Weeknight throw-together meal. Good for lunch for the rest of the week. Lots of fiber! Keeps you full. It’s really a make it up as you go kind of recipe…
  • 1 large yellow onion, diced
  • 1.5 tbs curry powder
  • 1 tsp tumeric
  • 1/2 tsp cumin
  • 1 tsp white sugar
  • 1/2 tsp ginger
  • 1 sweet potato, diced in small cubes
  • 1.5 cup lentil
  • 2 roma tomatoes, diced
  • chicken stock
  • 1 cup frozen veggies, roasted

Serve w/ yogurt.


  1. Heat 1 tbs oil in dutch oven/large pot on medium high. Saute onions. Salt and add the spices. Continue sauteing until onions are translucent and very soft.
  2. Add a dash of stock and deglaze pan. Add sweet potatoes, tomatoes, broth, and lentils. Bring to a boil. Cover and reduce heat to simmer for 45 min or until sweet potatoes are fork tender and lentils are soft.
  3. Preheat oven t0 400F or set on broiler. Line a baking pan with aluminum foil. Grease generously with olive oil. Toss in frozen veggies and spread out evenly across pan. Broil until edges just begin to brown.
  4. Stir in veggies.
  5. Top and serve with greek yogurt.

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