This healthy, Vegan Lentil & Sweet Potato Curry is a flavourful blend of red lentils, tomatoes, ginger, and other Indian spices made in one pot and ready in about 30 minutes! 🤍🍛
Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc. They’re also a great source of plant-based protein and fibre, making them the perfect base for a vegan curry!
★ 3/4 cup red lentils
★ 2 sweet potatoes, chopped
★ 1 cup Roma tomatoes, chopped
★ 1 yellow onion, chopped
★ 3/4 cup coconut milk
★ 1/2 cup baby spinach
★ 1/4 cup cilantro, chopped
★ 2 garlic cloves, minced
★ 1 1/2 tsp better than bouillon vegetable broth concentrate
★ 1 Tbsp fresh ginger, grated
★ 1 heaping tsp of each: cumin, coriander & turmeric
★ 2 Tbsp avocado oil (or any oil of your choice)
★ Salt & pepper
1️⃣ On a parchment-lined baking sheet, toss the sweet potatoes with 1 Tbsp of oil, season with salt & pepper. Roast on the middle rack of a 450°F oven for 25 minutes, flipping halfway.
2️⃣ While the sweet potatoes cook, prepare the grain of your choice (I used basmati rice!)
3️⃣ While the rice cooks heat a large pan over medium heat. When hot, add 1 Tbsp of oil, then the onions and tomatoes. Stir occasionally, until tender. Once tender, add the garlic, remaining ginger, and spices. Stir until fragrant (1-2 min).
4️⃣ Add veg broth concentrate, coconut milk, lentils, and 1 1/2 cups of water to the same pan. Bring to a boil, reduce heat to medium, and cook until lentils soften (10-15 min).
5️⃣ When the sweet potatoes are done, stir the sweet potatoes and spinach into the lentil mixture. Stir often until the spinach wilts (1-2 min) and season with salt & pepper.
6️⃣ Fluff the rice with a fork, then stir in half the cilantro and season with salt & pepper. Divide rice between plates and top with the lentil & sweet potato curry. Sprinkle over the remaining cilantro and enjoy!😊