Vegan Coconut-Lentil Curry with Sweet Potatoes is a hearty, plant-based comfort food packed with flavor and nutrition. Tender red lentils simmer in a creamy coconut milk base, infused with aromatic spices like turmeric, cumin, and coriander. Sweet potatoes add a natural sweetness and velvety texture, balancing the savory curry perfectly. Finished with fresh herbs and a squeeze of lime, this wholesome dish is both satisfying and nourishing.
Ingredients
- 3 cups vegetable broth
- 2 teaspoons coconut oil
- 1 medium onion, grind
- 2 tablespoons garam masala
- 2 tablespoons chopped garlic
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon chopped ginger
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup of dry lentils
- 1 medium sweet potato, cubed
- 1 teaspoon chili pepper, or add more tablespoons to taste
- 1 (15 ounce) can coconut milk, stir
- 3 cups cooked basmati rice
- 1 tablespoon chopped coriyander
Instructions
Steps:
- Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
- Meanwhile, heat coconut oil in a large bowl over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
- Mix in lentils, sweet potato, chili pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through about 40 minutes.
- Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with coriander.
