Description
A vibrant, vegan curry featuring tender sweet potatoes and creamy red lentils simmered in a fragrant blend of spices and coconut milk. Perfect for a cozy, comforting meal full of plant-based protein.
Ingredients
2 tbsp rapeseed or canola oil
1 onion, chopped
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
1/4 cup fresh coriander stalks, chopped (reserve leaves for garnish)
1 can (14 oz) chopped tomatoes
2 medium sweet potatoes, cubed
1 tsp fine sea salt
1 can (14 oz) full-fat coconut milk
2 tbsp lime juice
Cashews or coconut flakes, for garnish
Instructions
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Notes
- For a richer curry, stir in cashew or almond butter before finishing.
- If you prefer a smoother texture, you can blend part or all of the curry into a soup.
- This curry is naturally gluten-free and vegan.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
- Feel free to swap sweet potatoes with butternut squash, pumpkin, or other root vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
