Lentil Curry
This creamy red lentil curry with sweet potatoes is a one-pot recipe that delivers lots of cozy comfort. It's an easy, filling vegan dinner!
Servings: 4 servings
Calories: 412kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion , diced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic (about 3 cloves)
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 2 tablespoons red curry paste (I like this one)
- 4 cups cubed sweet potato (2 medium)
- 3/4 cup red lentils
- 1 (14.5 oz) can lite coconut milk (or full fat)
- 1 1/2 cups vegetable broth (or water)
- Salt & pepper to taste
- Cauliflower rice to serve
- Cilantro for garnish
Instructions
- Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
- Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
- Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
- Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
- Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!
Video
Nutrition
Calories: 412kcal | Carbohydrates: 56g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Sodium: 578mg | Potassium: 871mg | Fiber: 15g | Sugar: 9g | Vitamin A: 20375IU | Vitamin C: 8.7mg | Calcium: 79mg | Iron: 3.9mg