Vegan Red Lentil Sweet Potato Curry

Vegan Red Lentil Sweet Potato Curry

     This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features red curry paste, healthy coconut milk and plenty of veggies. It’s all made in just one pot, gluten-free and perfect as a quick weeknight dinner!

   It’s easy to put together, it’s got that thick and creamy texture that coats the spoon just perfectly and has just the perfect balance of sweetness, acidity, and spiciness.

   We have sweet potato or potato and red lentils, both of which are hearty but won’t weigh you down, and they are swimming in a creamy fragrant coconut milk broth that’s rich with Thai red curry paste and spicy ginger. I think this might just be the ultimate vegan red curry! This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!

HOW TO STORE THIS CURRY:

  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze this for up to 3 months.

Ingredients:

• ½ cup  (90 g) red lentils picked over, rinsed, and drained
• 3¼ cups  (768.91 ml) water ,divided
• 1 teaspoon organic safflower or other neutral oil
• ¾ cup  (120 g) coarsely chopped onion
• 4 cloves garlic finely chopped
• 1 /2 inch (1 cm knob) fresh ginger, peeled and minced or grated 1/2-inch [1cm]
• 3 tbsp  (3 tablespoons ) red curry paste
• 2 cups (266 g) cubed sweet potatoes
• 1-2 cups (91 g) assorted veggies such as peppers, or zucchini, broccoli or a mix
• 13.5 oz (1 can) can full-fat coconut milk
• 1 teaspoon salt
• 1½ tbsp (1½ tablespoons) raw sugar or other sweetener
• ¼ teaspoon cayenne
• Zest of 1 lime
• 1 teaspoon fresh lime or lemon juice
• ½ cup (12 g) loosely packed fresh Thai basil or sweet basil

Instructions:

1.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.

2.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)

3.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.

4.Add the cooked lentils and bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. 5.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.

Notes:

1.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:

1.Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.

2.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.

3.In fall, you could use squash or pumpkin instead of sweet potatoes.

4.Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.

                                                                                                                                   EnjoyFood!