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Vegan Coconut-Lentil Curry with Sweet Potatoes
Vegan Coconut-Lentil Curry with Sweet Potatoes
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Savor flavorful vegan lentil curry with sweet potatoes, tomatoes, and creamy coconut milk. Perfect over fragrant rice.
Ingredients:
  • 3 cups vegetable broth
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 2 tablespoons garam masala
  • 2 tablespoons minced garlic, divided
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried lentils
  • 1 medium sweet potato, cubed
  • 1 teaspoon cayenne pepper, or more to taste
  • 1 (15 ounce) can coconut milk, shaken
  • 3 cups cooked basmati rice
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Simmer 3 cups of vegetable broth in a saucepan until hot and fragrant.
  • Heat coconut oil in a large pot until hot. Cook onion until soft for about 5 minutes. Add tikka masala seasoning and cook for 1 minute. Stir in garlic and cook until fragrant without burning for about 1 minute. Mix in tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
  • Combine lentils, sweet potato, cayenne pepper, and hot vegetable broth in a pot. Bring to a boil over medium-high heat. Lower the heat, cover, and simmer, stirring occasionally, until the lentils and sweet potato are tender, around 40 minutes.
  • Stir in rich coconut milk and bring to a gentle simmer. Then, take it off the heat and serve over fluffy rice, garnished with fresh cilantro.

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