Why You’ll Love This Recipe
- Nutrient-Rich: Packed with plant-based protein, fiber, and antioxidants from the lentils and sweet potatoes.
- One-Pot Meal: Easy to prepare with minimal cleanup.
- Customizable: Adjust the spices and add your favorite vegetables to suit your taste.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 cups diced sweet potato
- 1½ cups red lentils
- 3 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter
- 2 tablespoons fresh lime juice
- 1 can (15 oz) full-fat coconut milk
Spices:
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional:
- Fresh cilantro for garnish
Directions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the minced garlic and ginger, sautéing for about 3 minutes until fragrant.
- Add Spices: Stir in the curry powder, garam masala, turmeric, cumin, chili powder, coriander, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
- Add Vegetables and Lentils: Add the diced sweet potatoes and red lentils to the pot, stirring to coat them with the spice mixture.
- Add Liquids: Pour in the vegetable broth, crushed tomatoes, maple syrup, and peanut butter. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender.
- Add Coconut Milk and Lime Juice: Stir in the coconut milk and lime juice. Simmer for an additional 5 minutes to heat through.
- Serve: Garnish with fresh cilantro if desired. Serve hot with basmati rice or naan bread.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spice Level: Adjust the chili powder to increase or decrease the heat.
- Vegetables: Add spinach, bell peppers, or carrots for added nutrition and flavor.
- Protein: Incorporate tofu or tempeh for an extra protein boost.
Storage/Reheating
- Storage: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the curry has thickened too much.
FAQs
1. Can I use other types of lentils?
While red lentils are ideal for this recipe due to their quick cooking time and ability to break down into a creamy texture, you can substitute with green or brown lentils. However, they may require a longer cooking time and will retain their shape more.
2. Is this curry spicy?
The spice level is moderate. You can adjust the chili powder to suit your taste preferences.
3. Can I make this curry in advance?
Yes, this curry develops more flavor after sitting. It's perfect for meal prep and can be stored in the refrigerator for up to 5 days.
4. Can I freeze this curry?
Yes, allow the curry to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
5. Can I use almond butter instead of peanut butter?
Yes, almond butter can be used as a substitute for peanut butter.
6. Is this curry gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
7. Can I add more vegetables?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or carrots for added nutrition and flavor.
8. Can I use light coconut milk?
Yes, you can use light coconut milk, but the curry may be less creamy.
9. Can I make this curry spicier?
Yes, you can add more chili powder or include fresh chilies to increase the heat.
The Best Vegan Red Lentil Sweet Potato Curry
- Total Time: 40 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
This Vegan Red Lentil Sweet Potato Curry is a hearty and flavorful one-pot meal that combines tender red lentils, sweet potatoes, and a rich, spiced coconut milk base. Packed with plant-based protein, fiber, and antioxidants, it’s a comforting and nutritious dish perfect for any occasion.
Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 cups diced sweet potato
- 1½ cups red lentils
- 3 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp fresh lime juice
- 1 can (15 oz) full-fat coconut milk
Spices:
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp coriander
- ½ tsp salt
- ¼ tsp black pepper
Optional:
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat coconut oil over medium heat in a large pot. Add minced garlic and ginger, sautéing for 3 minutes until fragrant.
- Toast Spices: Stir in curry powder, garam masala, turmeric, cumin, chili powder, coriander, salt, and pepper. Cook for 2 minutes to toast the spices.
- Add Vegetables and Lentils: Stir in diced sweet potatoes and red lentils, coating them with the spice mixture.
- Add Liquids: Pour in vegetable broth, crushed tomatoes, maple syrup, and peanut butter. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until sweet potatoes and lentils are tender.
- Add Coconut Milk and Lime Juice: Stir in coconut milk and lime juice, simmer for another 5 minutes.
- Serve: Garnish with fresh cilantro, if desired, and serve with basmati rice or naan bread.
Notes
- Adjust the spice level by modifying the chili powder to your taste.
- Add extra vegetables like spinach, bell peppers, or carrots for added nutrition.
- For added protein, tofu or tempeh can be incorporated.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Curry
- Method: Simmering
- Cuisine: Indian
