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
