Easy Vegan Creamy Lentil & Sweet Potato Curry
This creamy Easy Vegan Creamy Lentil & Sweet Potato Curry features red curry paste, healthy coconut milk, and plenty of veggies. It’s all made in just one pot, gluten-free, and perfect as a quick weeknight dinner!
Ingredients
- ½ cup 90g red lentils rinsed, and drained
- 3¼ cups/750ml of water, divided
- 1 teaspoon avocado oil
- 1 meduim onion chopped
- 4 cloves garlic finely chopped
- 1 /2 inch/1cm knob fresh ginger, peeled and minced or grated
- 3 tbsp 3 tablespoons red curry paste
- 2 cups/266g cubed sweet potatoes
- 1-2 cup/90g Mix of veggies such as peppers, or zucchini, broccoli or a mix
- 13.5oz/1 can full-fat coconut milk
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 zest of lime
- 1 teaspoon fresh lime or lemon juice
- 1/4 bunch coriander/cilantro
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent about 4 minutes. Add the ginger and red curry paste and stir to combine.
- Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the veggies, sweet potato, and lentils and mix well. (If using broccoli, you can add it in later so it doesn't overcook)
- Add the coconut milk, the remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 15 mins or until sweet potatoes are cooked.
- Bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low heat.
- Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the coriander/cilantro and lime wedges.
Notes
Split Red Lentils will take 13-14 mins to cook, whole red lentils will take 19-20 mins and brown lentils will take 30 mins to cook.
Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.
Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu, or cooked chickpeas instead of cooked lentils for a boost of plant-based protein.
In fall, you could use squash or pumpkin instead of sweet potatoes.
Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.
Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu, or cooked chickpeas instead of cooked lentils for a boost of plant-based protein.
In fall, you could use squash or pumpkin instead of sweet potatoes.
Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.
Nutrition
Serving: 1servingCalories: 389kcal
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