Description
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!
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 2 tablespoons vegan red curry paste
- 4 cups cubed sweet potato
- 3/4 cup red lentils
- 1 (14.5 oz) can lite coconut milk
- 1 1/2 cups vegetable broth
- Salt & pepper to taste
- Cauliflower rice, for serving
- Cilantro, for garnish
Instructions
- Sauté Aromatics: 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.
- Combine Pastes: Add the tomato and red curry pastes. Stir everything together until combined.
- First Simmer: 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.
- Final Simmer: Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
- Serve: Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro.
Notes
You can substitute sweet potato with winter squash or pumpkin. To add more vegetables, stir in cauliflower florets with the broth or baby spinach near the end of cooking. Store in the refrigerator for up to 4 days or freeze for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 412 kcal
- Sugar: 9 g
- Sodium: 578 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 15 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: vegan, gluten-free, red lentil curry, sweet potato, one-pot meal, dairy-free