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!
Vegan Red Lentil Sweet Potato Curry
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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
15minutes
Cook Time
30minutes
Servings
people
Ingredients
1/2cupred lentils picked over rinsed, and drained
3.5cupwaterdivided
1tsporganic safflower or other neutral oil
3/4cuponionchopped
4pisCloves Garlicfinely chopped
1/2inchfresh gingerpeeled and minced or grated 1/2-inch [1cm]
3tspred curry paste
2cupsweet potatoescubed
1-2cupassorted veggies such as peppers or zucchini, broccoli or a mix
1canfull-fat coconut milk
1tspsalt
1.5tspraw sugaror other sweeteners ¼ teaspoon cayenne
Zest of 1 lime
1tspfresh lime or lemon juice
1/2cuploosely packed fresh Thai basil or sweet basil
Prep Time
15minutes
Cook Time
30minutes
Servings
people
Ingredients
1/2cupred lentils picked over rinsed, and drained
3.5cupwaterdivided
1tsporganic safflower or other neutral oil
3/4cuponionchopped
4pisCloves Garlicfinely chopped
1/2inchfresh gingerpeeled and minced or grated 1/2-inch [1cm]
3tspred curry paste
2cupsweet potatoescubed
1-2cupassorted veggies such as peppers or zucchini, broccoli or a mix
1canfull-fat coconut milk
1tspsalt
1.5tspraw sugaror other sweeteners ¼ teaspoon cayenne
Zest of 1 lime
1tspfresh lime or lemon juice
1/2cuploosely 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 doesn't 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.
Recipe 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.
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