0 from 123 votes
Vegan Red Lentil Sweet Potato Curry
This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features healthy coconut milk and plenty of veggies. It's all made in just one pot, gluten-free and perfect as a quick weeknight dinner!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 37099 kcal
Course:
Main Course
Cuisine:
Asian , Thai
Ingredients
- ½ cup red lentils picked over, rinsed, and drained
- 3¼ cups water ,divided
- 1 teaspoon organic safflower or other neutral oil
- ¾ cup coarsely chopped onion
- 4 cloves garlic finely chopped
- 1 /2 inch fresh ginger, peeled and minced or grated 1/2-inch [1cm]
- 3 tbsp red curry paste
- 2 cups cubed sweet potatoes
- 1-2 cups assorted veggies such as peppers, or zucchini, broccoli or a mix
- 13.5 oz can full-fat coconut milk
- 1 teaspoon salt
- 1½ tbsp raw sugar or other sweetener
- ¼ teaspoon cayenne
- zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- ½ cup loosely packed fresh Thai basil or sweet basil
Instructions
- Combine the lentils with 2½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes**, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the veggies, sweet potato and mix well. (If using broccoli, you can add it in with the lentils at step 5, so it doesnt overcook)
- Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 10 mins or until sweet potatoes are cooked.
- Add the cooked lentils and bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil . Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the basil and lime wedges.
Cup of Yum
Notes
- ** Split Red Lentils will take 13-14 mins to cook, whole red lentils will take 19-20 mins and brown lentils will take 30 mins to cook.
- Tips
- Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.
- Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu , or cooked chickpeas instead of cooked lentils for a boost of plant-based protein.
- In fall, you could use squash or pumpkin instead of sweet potatoes.
- Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.
Nutrition Information
Calories
370.99kcal
(19%)
Carbohydrates
40.85g
(14%)
Protein
10.26g
(21%)
Fat
22.68g
(35%)
Saturated Fat
17.6g
(88%)
Sodium
651.2mg
(27%)
Potassium
786.04mg
(22%)
Fiber
10.44g
(42%)
Sugar
10.27g
(21%)
Vitamin A
11558.23IU
(231%)
Vitamin C
28.47mg
(32%)
Calcium
99.62mg
(10%)
Iron
5.92mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 37099
% Daily Value*
| Calories | 370.99kcal | 19% |
| Carbohydrates | 40.85g | 14% |
| Protein | 10.26g | 21% |
| Fat | 22.68g | 35% |
| Saturated Fat | 17.6g | 88% |
| Sodium | 651.2mg | 27% |
| Potassium | 786.04mg | 17% |
| Fiber | 10.44g | 42% |
| Sugar | 10.27g | 21% |
| Vitamin A | 11558.23IU | 231% |
| Vitamin C | 28.47mg | 32% |
| Calcium | 99.62mg | 10% |
| Iron | 5.92mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.