Hearty Sweet Potato Lentil Curry: A Quick Vegan Comfort Food
A comforting Sweet Potato Lentil Curry with rich flavors and creamy texture, perfect for quick vegan dinners.
Equipment
- Large pan
Ingredients
For the Base
- 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
- 1 medium White Onion Yellow or red onions can work well too.
- 3 cloves Garlic Use garlic powder if fresh isn’t available.
- 1 tablespoon Fresh Ginger Ground ginger can be used as a substitute.
- 1 medium Red Chilli Adjust according to your spice preference.
- 1 stalk Lemongrass 1 tsp lemon zest can be an alternative.
For the Curry
- 4 cups Vegetable Stock Water with a vegetable stock cube can be used instead.
- 1 cup Red Lentils Chickpeas can also be used but require more cooking time.
- 2 tablespoons Tamari Substitue with soy sauce for a non-gluten-free version.
- 2 tablespoons Peanut Butter Consider almond or sunflower seed butter for alternatives.
- 1 can Coconut Milk Opt for nut milk for a lighter option.
For the Veggies
- 1 medium Red Pepper Feel free to substitute with any other bell pepper or carrot.
- 2 cups Sweet Potato Can swap for regular potatoes or butternut squash.
- 2 cups Spinach Fresh or frozen.
For the Spices
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 2 leaves Bay Leaves Omit if you don’t have them on hand.
For Garnish
- 1 medium Lime Serve with lemon as an alternative.
- 2 stalks Spring Onions Chives can be used instead.
- 1 tablespoon Sesame Seeds Pumpkin seeds can substitute if desired.
- 1 tablespoon Chilli Olive Oil Regular olive oil works perfectly too.
Instructions
How to Make Sweet Potato Lentil Curry
- In a large pan, add olive oil and heat it over medium heat. Once hot, toss in the chopped onion and red chili, cooking for 4-5 minutes until softened and fragrant.
- Stir in the grated ginger and red pepper, allowing them to cook together for an additional 3-4 minutes.
- Mix in finely chopped garlic along with sweet potato chunks; sauté for about 3-4 minutes.
- Incorporate the spices, lemongrass, and bay leaves into the pan and cook for a few minutes.
- Add the red lentils and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes.
- Reduce the heat and stir in the tamari, peanut butter, and a pinch of salt. Cook for another 15 minutes.
- Finally, fold in the spinach and coconut milk, mixing until fully combined. Cook just until the spinach wilts.
- Spoon the delightful curry into bowls to serve. Enjoy it with rice or naan, and garnish with fresh lime juice, sesame seeds, and sliced spring onions.
Notes
Optional: Add a sprinkle of fresh cilantro for a burst of flavor!