Description
This cozy Vegan Red Lentil Sweet Potato Curry is a flavorful and comforting Indian-inspired dish packed with nutritious ingredients like red lentils, sweet potatoes, and aromatic spices. Perfectly creamy with coconut milk and enhanced by a blend of curry powder, garam masala, and fresh lime juice, it makes an ideal hearty meal when served with naan or basmati rice.
Ingredients
Main Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 cups diced sweet potato
- 1 1/2 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 15 oz. can coconut milk (full-fat), use 3/4 can in curry and reserve 1/4 can for topping
Spices
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Garnish
- Fresh cilantro for topping
Instructions
- Heat the oil and sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and ginger, sautéing for about 3 minutes until fragrant.
- Add sweet potato and spices: Stir in the diced sweet potatoes along with all the spices (curry powder, garam masala, turmeric, cumin, chili powder, coriander, salt, and black pepper). Cook for 5 minutes, stirring occasionally, until the spices become aromatic and the sweet potatoes begin to brown slightly.
- Add lentils and liquids: Add the red lentils, vegetable broth, fresh lime juice, maple syrup, peanut butter, and crushed tomatoes to the pot. Stir well to combine all ingredients.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 20 to 25 minutes until the red lentils and sweet potatoes are tender. Taste and adjust seasoning if needed.
- Finish with coconut milk: Pour in 3/4 of the can of full-fat coconut milk into the curry, reserving the remaining 1/4 can for topping if desired. Stir to combine and warm through for a few minutes.
- Serve and garnish: Sprinkle fresh cilantro on top as a garnish if desired. Serve hot with basmati rice or garlic naan for a complete meal.
Notes
- You can adjust the spice level by increasing or decreasing the amount of chili powder.
- Use full-fat coconut milk for the creamiest texture, but light coconut milk can be substituted for a lighter dish.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave.
- For added protein, consider serving with a side of chickpeas or topping with roasted cashews.
- This curry freezes well; store in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
