Description
A comforting vegan and gluten-free curry made with brown lentils and sweet potatoes, perfect for weeknight dinners or family gatherings.
Ingredients
Scale
- 1 cup brown lentils, rinsed
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the brown lentils under cold running water; set them aside.
- In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic and grated ginger; cook for another minute until aromatic.
- Stir in the curry powder and cumin, toasting the spices slightly.
- Add the diced sweet potatoes and rinsed lentils, along with coconut milk and vegetable broth. Stir together.
- Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils and sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For best flavor, let the curry sit for a few hours or overnight before serving. This dish can be served with rice or naan, and it stores well in the refrigerator for up to 4 days or can be frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curry, lentils, sweet potatoes, vegan, gluten-free, comfort food