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Vegan Red Lentil Sweet Potato Curry

A quick and delicious vegan curry that's packed with plant-based protein and fiber, featuring sweet potatoes and red lentils for a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the curry
  • 2 tablespoons coconut oil For sautéing
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cups sweet potatoes, diced Can be substituted with butternut squash
  • 1 teaspoon chili powder Adjust for spice preference
  • 1 cup red lentils Rinsed
  • 4 cups vegetable broth
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 2 tablespoons peanut butter
  • 1 can crushed tomatoes
  • 1 cup coconut milk Reserve some for serving
  • 1/4 cup cilantro, chopped For garnish

Method
 

Preparation
  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Sauté minced garlic and ginger for 3 minutes until softened and fragrant.
  3. Add diced sweet potato and spices, cooking until the sweet potatoes brown slightly.
  4. Stir in red lentils, vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes.
  5. Bring to a boil, then cover and let it simmer for 20 to 25 minutes.
  6. Check that the sweet potatoes and lentils are cooked before adding most of the coconut milk.
  7. Finish with cilantro and serve warm.

Notes

For added depth of flavor, let the curry simmer longer. Add more chili powder for spiciness, or experiment with different vegetables like kale or spinach. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.