Description
A rich, satisfying vegan curry combining sweet potatoes and red lentils, infused with warming spices. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 cups diced sweet potato
- 1 ½ cups red lentils
- 3 cups vegetable broth
- 1 can crushed tomatoes (15 oz)
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp fresh lime juice
- 1 can coconut milk (15 oz, full-fat)
- 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
- Cilantro for topping
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat until melted.
- Add the minced garlic and ginger; sauté for about 3 minutes until fragrant and softened.
- Toss in the diced sweet potato along with curry powder, turmeric, cumin, chili powder, coriander, salt, and black pepper. Stir well and cook for 5 minutes.
- Pour in the red lentils, vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes. Bring to a rolling boil, then reduce heat and let it simmer for about 20-25 minutes.
- Once done, add in three-quarters of the coconut milk and stir until mixed. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
This curry stores well in the fridge, and the flavors deepen over time. Can be served with rice or warm garlic naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg