Sweet Potato Lentil Coconut Curry

This sweet potato red lentil coconut curry is an easy one-pot healthy recipe, perfect for a busy weeknight dinner! It’s packed with fibre and plant-based protein and is also customizable depending on what veggies you have on hand! Everything gets thrown into one pot, and the dish is ready in under 30 minutes. It’s best served with rice or homemade naan, and I can guarantee it will quickly become one of your go-to dinners (PS: you can also easily double this to make it for 4-5 people). 

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 small-medium onion
• 1 tbsp olive oil for frying (see notes for oil-free)
• 3 cloves of garlic
• 1 tsp curry powder
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder
• Pinch of salt and pepper
• Red pepper flakes
• 1 tbsp tomato paste
• Handful of cremini mushrooms
• 1 bell pepper
• 1 large or 2 small-medium sweet potatoes
• 1 cup dried red lentils (540mL, 19 fl oz)
• 2 1/2 cups vegetable broth
• 1/2 cup coconut milk (light or full-fat)
• 1-2 cups kale or spinach
• 1/4 cup chopped cilantro
• Rice or naan to serve

Equipment

• Medium-large pot

Instructions

1. If serving with rice, cook rice according to package directions.
2. Finely dice an onion and peel and mince garlic cloves. Add to a pot over medium heat with olive oil, stirring occasionally. After a few minutes, add in the spices (curry powder, cumin powder, garlic powder, turmeric powder, salt and pepper, red pepper flakes).
3. Next, prep the rest of the veggies. Dice mushrooms, bell pepper and roughly cube sweet potato. Add them to the pot and continue stirring.
4. Wash the red lentils in a strainer, then add them to the pot along with tomato paste and veggie broth. Bring to a simmer, then cover and let cook for at least 20 minutes, stirring every 5 minutes or so.
5. While this is cooking I like to make quick pickled onions and cook my naan (see notes).
6. Wash and chop your greens. Right before taking the pot off the heat, stir the chopped kale/spinach into the pot.
7. Remove from heat and serve with chopped fresh cilantro, extra red pepper flakes and pickled onions. Enjoy!

 Notes

*To make quick pickled onions, thinly slice 1/2 red onion and then add it to a shallow bowl and toss with one part lemon juice/vinegar, one part hot water, and a pinch of salt.

*Find my homemade naan recipe here!

*For an oil-free version, sauté the onions and veggies in a bit of water or veggie broth instead of olive oil.