Description
A creamy, flavorful, and budget-friendly vegan curry featuring red lentils and tender sweet potatoes in a coconut milk base.
Ingredients
2 large sweet potatoes, peeled and cubed
1 cup red split lentils, rinsed
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1 can (14 oz) full-fat coconut milk
3 cups vegetable broth
1 tablespoon coconut oil
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
Step 2: Stir in the garlic, ginger, curry powder, and turmeric. Sauté for 1 minute until fragrant, being careful not to burn the spices.
Step 3: Add the cubed sweet potatoes and rinsed lentils to the pot. Stir well to coat with the spice mixture.
Step 4: Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce heat to low.
Step 5: Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils have broken down into a creamy consistency.
Step 6: Season with salt and pepper to taste. Serve hot over rice, garnished with fresh cilantro and a squeeze of lime juice.
Notes
If the curry is too thick, add an extra 1/2 cup of broth. For extra spice, add a pinch of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetarian & Vegan
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
