Description
A flavorful and creamy vegan red lentil curry with sweet potatoes, perfect for a warm, comforting dinner.
Ingredients
Scale
- 2 tablespoons Olive Oil (or coconut oil for added richness)
- 1 cup White Onion (diced)
- 1 tablespoon Ginger (fresh grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Curry Powder (adjust to taste)
- 2 tablespoons Tomato Paste (or crushed tomatoes)
- 1 tablespoon Red Curry Paste (adjust quantity based on spice preference)
- 2 cups Sweet Potatoes (cubed)
- 1 cup Red Lentils (rinsed)
- 1 can Coconut Milk (13.5 ounces)
- 1 cup Vegetable Broth
- to taste Salt
- to taste Pepper
- 2 cups Cauliflower Rice (or regular rice)
- 1/4 cup Cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 2-3 minutes.
- Stir in ginger, garlic, and curry powder. Cook for about 1 minute until fragrant.
- Add tomato paste and red curry paste, cooking for an additional minute until well combined.
- Mix in sweet potatoes and red lentils, stirring to coat them in spices.
- Pour in coconut milk, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in vegetable broth, season with salt and pepper, cover, and simmer for another 15 minutes, stirring occasionally.
- Remove from heat, serve over cauliflower rice, and garnish with cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg