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One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is one of those recipes. Onions, garlic, fresh ginger, curry powder, and garam masala (a smoky, peppery blend of spices often found in Indian cooking) become incredibly fragrant while cooking. By the time you finally get to serve yourself a bowl, your nose won’t be able to handle the teasing any longer! Serve this gluten-free, soy-free, nut-free dish on top of rice or quinoa, or alongside a piece of vegan chapati, naan, or crusty French bread.

Recipe adapted from But I Could Never Go Vegan! 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner, 2014. Reprinted and adapted by permission of the publisher, The Experiment.


  • 1 small onion, chopped
  • 3 to 4 garlic cloves, finely minced
  • ½ jalapeño, finely chopped
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 tablespoon curry powder
  • 1½ teaspoons garam masala
  • ½ teaspoon turmeric (optional)
  • 4 cups low-sodium vegetable broth
  • 3 cups peeled and chopped sweet potatoes (about 2 medium)
  • 1½ cups yellow lentils (toor dal), rinsed and picked through
  • ¾ cup plain vegan yogurt
  • Juice of ½ lime
  • 1 bunch Swiss chard, center stems removed, leaves roughly chopped
  • 1 teaspoon black salt (kala namak) or sea salt
  • Freshly ground black pepper


  1. Place the onion in a large, shallow saucepan, and sauté over medium heat until translucent (about 3 to 4 minutes), adding water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and continue to sauté for about 1 minute. Add the jalapeño and sauté for about 2 minutes. Add the ginger, curry powder, garam masala, and turmeric (if using). Stir to fully combine and cook for about 2 minutes more, adding water as necessary.
  2. Add the broth, sweet potatoes, and lentils. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
  3. When the lentils are tender and the liquid has decreased, add the yogurt, lime juice, and chard, and cook until the chard is just starting to wilt. Add the salt and the pepper to taste, stir to combine, and remove from the heat. Serve warm.

Comments (6)

(5 from 6 votes)
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Lori B7 days ago
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This recipe is a keeper. And the smell as it was cooking was amazing. I was looking for a recipe to use some of the chard from my garden. Easy to make and a complete meal in one pot.

Mandy B3 weeks ago
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Meat eating Hubby said ‘this ones a good one!
Mine didn’t look as nice as picture but it tasted delish. Will definetely make again. Thanks

Allie3 weeks ago
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Cool time is incorrect. The dried lentils take 40+ minutes. Otherwise nice recipe. You could add green beans, zucchini or pretty much any veg you have.

Kristin Karnecki2 months ago
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Delicious!, simple and healthy. Can’t go wrong with this recipe.

Cary Perkins2 months ago
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I maybe disagree with the coconut milk substitution… the coconut milk makes it a bit sweet, which is nice but maybe the yoghurt would be slightly different. I’ve made the coconut milk version and it’s fantastic though.

Bonnie Giddens3 months ago
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We love this recipe. The only thing I change is coconut milk instead of vegan yogurt and I use whatever lentils are available.

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Lentil, Chard & Sweet Potato Curry

about the author

Kristy Turner

A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind. Once a professional fromagier and mutterer of the words, “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone.

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