Sweet Potato Lentil Curry With Chard


It’s supposed to be a high of 13 here in Edmonton today, which definitely means fall is in the air! Now, I don’t know about you, but I tend to crave heartier foods as the season changes…and this delicious 1 pan dish sure hits the spot!

I also am a huge fan of curry dishes – so if you’re looking to fill up on a deliciously fragrant and nutritious meal, read on!

Sweet Potato Lentil Curry With Chard


  • 4 garlic cloves, minced/pressed
  • 1 (1-inch) piece fresh ginger, peeled (as much as possible) and grated
  • 1 tsp coconut oil
  • 1 tsp dried minced onion, or onion powder
  • 2.5 tbsp curry powder
  • 1½ tsp cumin
  • ½ teaspoon turmeric
  • 3.5 cups low-sodium vegetable broth
  • 3 medium sweet potatoes, peeled and chopped
  • 1 can organic lentils, rinsed
  • 1/3 of a frozen lime, grated (of 1/2 cup fresh lime juice)
  • 1 bunch Swiss chard, center stems removed, ripped up
  • 1 tsp sea salt
  • Freshly ground black pepper
  • Cayenne pepper to taste
  • Chia seeds (to your liking)
  • Rice, prepared to your liking, approx 4 servings


  1. Chop up the garlic and let that allicin build up!
  2. Prep produce (ie. wash + rip up the swiss chard, wash, peel + chop sweet potatoes, etc.)
  3. Get your giant pan/wok ready, add oil and heat for a minute or so.
  4. Mince/press garlic directly into the pan. Stir occasionally to often (depending on how high you have the heat), Cook until fragrant. (1-2 min)
  5. Add onion (minced/dried/powder), curry powder, cumin, cayenne and turmeric. Add a bit of water if desired/required.
  6. Add the broth, sweet potatoes, and (RINSED!) lentils. Mix it all up.
  7. Turn the heat up and bring it to a boil.
  8. Once it boils, turn the heat down, bring to a simmer, then cover (but leave it open just a crack!)
  9. The time from here is up to you. I personally cooked it for about 35 minutes (I added too much broth!) – the original recipe called for 20 minutes. I would recommend you just check it every 10 minutes until you’re satisfied with the consistency.
  10. When you’re happy with the consistency, add the lime and chard.
  11. Cook for another 5-10 minutes or so, again depending on the consistency.
  12. Add the salt and pepper (to taste).
  13. Remove from heat while you dish out the rice/grain choice (quinoa would make a great sub!)
  14. Top with chia seeds, serve and enjoy!

Makes about 4 servings total, including rice.

Original recipe found on forksoverknives.com – Which btw is a great resource and if you haven’t seen the film – it’s a must!

Originally posted October 23/15.



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