The Best Vegan Red Lentil Sweet Potato Curry
You will love this cozy red lentil sweet potato curry that is a mouthwatering, comforting dish that is perfect with some naan or rice.
Servings: 6 servings
Calories: 303kcal
Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 cups diced sweet potato
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 can crushed tomatoes (15 oz)
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp fresh lime juice
- 1 15 oz. can coconut milk (full-fat)
Spices
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional
- Cilantro for topping
Instructions
- In a large pot or dutch oven, begin by heating your oil over medium heat.
- Add in garlic and ginger and sauté for 3 minutes.
- Add in your diced sweet potato and all the spices and stir well. Cook for 5 minutes until spices become aromatic and sweet potatoes are beginning to brown.
- Next add in your red lentils, veggie broth, lime, maple syrup, peanut butter, and crushed tomatoes. Bring to a boil and then simmer for ~20-25 minutes, covered. Taste test your sweet potatoes and lentils to ensure doneness.
- Pour in coconut milk (3/4 of can) and reserve the rest for topping if desired.
- Sprinkle with fresh cilantro.
- Serve with basmati rice or garlic naan.
Notes
- Let the curry cool to room temperature before storing. Transfer it to an airtight container and place it in the refrigerator. The curry will keep for up to 5 days in the refrigerator.
Nutrition
Calories: 303kcal | Carbohydrates: 52g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 813mg | Potassium: 931mg | Fiber: 18g | Sugar: 10g | Vitamin A: 9962IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 5mg