Red Lentil Curry

This red lentil curry is prepared with orange sweet potatoes, bell peppers, garlic, cocos milk and Carolina Reaper chili and other fragrant spices. It is quick and easy to prepare and oh so delicious.

Apart from tasting very good red lentils offer quite a variety nutritional and health benefits. They lower the cholesterol in the blood, reduce the risk of heart disease, stabilize the blood sugar, support the digestive system, give energy and help to lose weight. 

Adding to this the amazing health benefits of orange sweet potatoes, garlic and Carolina Reaper chili powder and the turmeric, this curry qualifies as a tasty health booster. Although it is really yummy when freshly prepared, like many curries it tastes even better the next day. So you might want to prepare it the evening before and let it mature over night.

Preparation time: 20 minutes 
Cooking time: 35 minutes
Resting time: 0 minutes
Total time needed: 55 minutes
Grade of Difficulty: standard


Serves 4

Red Lentil Curry

  • 1 large onion, diced
  • 2 tbsp. olive oil
  • 5 cloves of garlic (or to taste), crushed and soaked in 2 tbsp. olive oil 
  • 500 grams / 17.62 oz orange sweet potatoes, cut into 2.5 cm / 1 inch cubes
  • 1 green bell pepper, cut into strips
  • 1 x 410 ml / 1.7 cups coconut milk
  • 1 cup water
  • 1 tsp. granulated vegetable stock
  • 250 grams / 8.81 oz red lentils
  • 3 leveled tsp. madras curry
  • 1 tsp. turmeric
  • 1 pod green cardamom, crushed
  • 1 tsp. oregano
  • 1 tsp. garam masala
  • Salt and pepper to taste


  • Add crushed garlic to a small bowl, poare 2 tbsp. olive oil over it and put aside for the moment
  • Add the rest of the olive oil to a large skillet or pot and warm it up on medium hot heat
  • Add onions and saute them for 7 to 8 minutes, stirring them regularly
  • Add garlic and olive oil from the small bowl to the pot and saute for another 2 to 3 minutes, stirring frequently
  • Add peppers, sweet potatoes and tomato paste and saute for one minute while stirring
  • Add water, stock, coconut milk, curry powder, Carolina reaper chili powder, turmeric, cardamon pod, salt and pepper to taste, stir well, cover with lid, reduce the heat and let the curry simmer for 20 minutes, stirring a few times during this time
  • Add the oregano and garum masala, switch of heat, stir, cover with lid and let the curry stand for 5 more minutes

Serve hot as is or with steamed rice.

Dhal Makhani

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