Vegan Sweet Potato Lentil Curry Healthy Gluten Free Recipes
VEGAN SWEET POTATO LENTIL CURRY (HEALTHY, GLUTEN FREE)
This healthy curry is packed with plant-based protein thanks to lentils, and you won't miss the meat at all! Sweet potatoes and warm spices bring you all the cozy fall vibes, while also being light and satisfying.
Provided by Hannah
Categories dinner Main Course Meals
Time 45m
Number Of Ingredients 15
Steps:
- In a medium pot, heat up the oil on 75% heat. Add the onions and garlic and cook for about 3 minutes. Mix in the curry powder, oregano, cumin, and 1 teaspoon salt.
- Add in the lentils, tomato puree, and vegetable broth. Cover and simmer on medium heat for 15 minutes. Next, add the sweet potatoes and almond milk and simmer on medium high heat for an additional 15-20 minutes, until the potatoes are fork tender.
- Add in the spinach with the remaining seasonings, and cook until the spinach is wilted. Serve warm and enjoy!
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- Heat the oil in a large pot over medium heat. Cook the onion until softened, 2-3minutes. Add in the ginger, garlic, curry paste and tahini, stirring to coat the onions and cooking for a minute.
- Stir in the broth and lentils. Bring the soup to a gentle simmer uncovered, stirring occasionally until the lentils are tender about 15 minutes. If using red split lentils, add the sweet potatoes now with the lentils, otherwise give the lentils a head start so your sweet potatoes don't overcook.
- After the 15 minutes, stir in the sweet potatoes (if not using red lentils), coconut milk and soy sauce, simmering for another 20 minutes or until the lentils and sweet potatoes are tender.
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- 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)
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