Lentil and sweet potato coconut curry
Discover a deliciously hearty Lentil and Sweet Potato Coconut Curry that's perfect for a cozy dinner! This flavorful vegan recipe combines coconut oil, lentils, sweet potato, carrot, and kale in a rich blend of curry powder and turmeric, simmered to perfection in vegetable broth and creamy coconut milk. Ready to elevate your meal with a touch of ginger and sea salt, this easy-to-make curry is both nutritious and satisfying. Ideal for a healthy weeknight meal or a comforting weekend dish.
Cook time 30 min
Prep time 10 min
Ingredients:
1.50 tbsp coconut oil1 cup onion
1 cup lentils
1 sweet potato
1 carrot
1/2 tsp turmeric powder
1 tbsp curry powder
1 tsp ginger
2 tsp sea salt
3.50 cups vegetable broth
1/2 cup coconut milk
1 dash black pepper
2 cups kale
Lentil and sweet potato coconut curry is a hearty, flavorful, and nutritious dish that's perfect for a comforting dinner. It's packed with protein-rich lentils, sweet potatoes, and kale, all simmered in a fragrant coconut milk and vegetable broth base infused with spices like turmeric, curry powder, and ginger. This dish is not only delicious but also vegan and gluten-free, making it suitable for a variety of dietary preferences.
Instructions:
- Dice the onions.
- Peel and dice the sweet potato.
- Peel and slice the carrot.
- Grate the ginger.
- Rinse and drain the lentils.
- Chop the kale.
- In a large pot, heat 1.5 tablespoons of coconut oil over medium heat until melted.
- Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the grated ginger, turmeric powder, and curry powder. Stir and sauté for an additional 1-2 minutes until fragrant.
- Stir in the lentils, diced sweet potato, and sliced carrot. Mix well to combine.
- Pour in the 3.5 cups of vegetable broth. Add the 2 teaspoons of sea salt and a dash of black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes until the lentils and vegetables are tender.
- Once the lentils and vegetables are tender, stir in the 1/2 cup of coconut milk and the chopped kale. Allow the curry to simmer for an additional 5 minutes, or until the kale is wilted and the coconut milk is well incorporated.
- Taste the curry and adjust seasonings as needed. Add more salt, pepper, or spice according to your preference.
- Ladle the lentil and sweet potato coconut curry into bowls.
- Serve hot with rice, naan, or enjoy it on its own.
Tips:
- Chop all vegetables uniformly to ensure even cooking.
- Rinse the lentils thoroughly under cold water to remove any debris and enhance their texture.
- Adjust the spices to your taste. If you prefer a milder curry, reduce the amount of curry powder and ginger.
- For a thicker curry, reduce the amount of vegetable broth or simmer the curry longer to allow more liquid to evaporate.
- Add the kale towards the end of cooking to retain its vibrant color and nutritional value.
- If you prefer a creamier curry, add more coconut milk or even a dollop of coconut cream.
- Leftovers taste even better the next day as the flavors have more time to meld, so consider making extra for meal prep.
Once your lentil and sweet potato coconut curry is ready, serve it hot, garnished with fresh cilantro if desired. This curry pairs wonderfully with steamed rice, naan bread, or quinoa for a complete meal. Enjoy the rich, creamy, and spicy flavors that make this dish a true crowd-pleaser.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 16g
Carbohydrates 50g
Fiber 10g
Sugar 8g
Fat 13g
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