Irresistibly Cozy Sweet Potato Lentil Curry Recipe
This Sweet Potato Lentil Curry combines comforting flavors and wholesome ingredients for a quick, one-pot vegan dinner.
Equipment
- Large pan
Ingredients
For the Base
- 2 Tbsp Olive Oil Can substitute with vegetable oil
- 1 medium White Onion Can substitute with yellow or red onion
- 3 cloves Garlic Can substitute with garlic powder
- 1 medium Red Chilli Adjust to taste
- 1 inch Fresh Ginger Can substitute with ground ginger
For the Curry
- 1 stalk Lemongrass (fresh) Can substitute with 1 tsp of lemon zest
- 4 cups Vegetable Stock Can use water with a vegetable stock cube
- 1 cup Red Lentils Can substitute with chickpeas
- 2 Tbsp Tamari Use regular soy sauce if not gluten-free
- 4 Tbsp Peanut Butter Can substitute with almond or sunflower seed butter
- 1 can Coconut Milk (tinned) Can substitute with lighter nut milk
- 1 large Red Pepper Can substitute with any bell pepper or carrot chunks
- 2 medium Sweet Potato Can substitute with butternut squash
- 2 cups Fresh or Frozen Spinach Can substitute with kale or Swiss chard
Spices & Garnishes
- Spices & Seasonings Salt, cumin, paprika, cardamom, cinnamon, coriander, turmeric to taste
- 2 leaves Bay Leaves Can be omitted
- 1 for garnish Lime Can substitute with lemon
- 3 stalks Spring Onions Can substitute with chives
- 1 Tbsp Sesame Seeds Can be omitted or replaced with other seeds
- 1 Tbsp Chilli Olive Oil Regular olive oil can be used
Instructions
Cooking Steps
- Heat the Oil: In a large pan, heat olive oil over medium heat. Add chopped white onion and red chili, frying for 4-5 minutes until softened and fragrant.
- Sauté Aromatics: Stir in freshly grated ginger and diced red pepper; cook an additional 3-4 minutes until tender and vibrant.
- Add Garlic & Sweet Potato: Include finely chopped garlic and sweet potato chunks; sauté until fragrant and the sweet potato starts to soften, about 3-4 minutes.
- Mix the Spices: Sprinkle in the spices, lemongrass, and bay leaves, heating for a few minutes to release all those wonderful aromas.
- Pour in Stock: Incorporate red lentils and vegetable stock; stir well, and bring to a gentle simmer for about 10 minutes, letting the flavors meld.
- Create Creaminess: Lower the heat, mix in tamari, peanut butter, and salt; cook for 15 minutes until lentils are tender and everything is smooth and creamy.
- Finish with Veggies: Stir in spinach and coconut milk, cooking until the spinach wilts and the curry reaches a velvety consistency; taste and adjust seasoning as needed.
- Serve & Garnish: Spoon the curry into bowls over fluffy basmati rice or warm naan; garnish with a squeeze of lime juice, sesame seeds, and fresh spring onions for that finishing touch.
Notes
Pre-soak lentils to reduce cooking time and adjust liquid ratio to avoid a soupy texture. Taste as you go and store leftovers properly.