When I think about curry, I can’t help but feel an instant burst of joy. It has to be one of the most comforting meals out there.
It wasn’t until recently that I started experimenting with vegan curry recipes, and I’m so glad I did! I love everything from the spices, the aroma, the deep flavor, and how versatile and forgiving it is! I can use a variety of vegetables and adjust the spiciness to my linking. What’s not to love?
This sweet potato & red lentil curry is rich, sweet, nutty, and so creamy! The soft sweet potatoes, delicious lentils, and the array of spices make it burst with flavor. With a squeeze of lemon juice and served with brown rice, this vegan red lentil curry makes for a tasty, nutritious, and comforting meal.
And if that wasn’t enough, this red lentil coconut curry recipe freezes so well. It’s excellent for meal prep. 5 servings for $11. That’s as good as it gets.
Yield: 5 servings
Prep time: 10 min
Cooking time: 40 min
Total time: 50 min
1 yellow onion
4 red Roma tomatoes
1 sweet potato
1 cup dry red lentils
1 can unsweetened coconut milk (14 oz)
2 cups frozen spinach (or a handful fresh)
1 clove of garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
3 tsp curry powder
1-inch piece of ginger
Salt to taste
A drizzle of olive oil
Soak the lentils in 3 cups of water overnight or for at least 30 minutes before cooking. This will speed up the cooking time, increase the protein absorption, and get rid of gas-producing compounds. Once soaked, drain and set aside.
Finely dice the onion.
Finely dice the tomatoes.
Finely mince the piece of ginger.
Finely mince the garlic.
Chop the sweet potato into small to medium pieces. Peel the skin off if you’d like. I like to keep it for extra texture and fiber!
Heat a large pot. Once it’s hot, add a drizzle of olive oil, minced garlic, minced ginger, onion, ground cumin, ground coriander, turmeric, ground cinnamon, curry powder, and salt to taste. Cook for 5 min or until the onion becomes translucent. Stir occasionally.
Add the tomatoes and cook for 5 minutes or until they become tender and release a little bit of juice. Stir occasionally.
Add the sweet potato, dry lentils, coconut milk, and ½ cup of water. Cook covered for 30 minutes on medium heat.
Add the spinach and cook covered for 10 minutes.
Store in airtight containers for up to a week.
Freeze for about a month. This recipe freezes perfectly!
Serve on a bed of brown rice with a squeeze of lime juice and a side of flatbread.
$11.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Sweet potatoes are mainly composed of carbs and fiber and relatively low in protein. They're an excellent source of beta carotene, vitamin C, and potassium. Sweet potatoes are also likely healthier than regular potatoes, they have a lower GI, more fiber, and large amounts of beta carotene. Also, they may have a variety of benefits, including improved blood sugar regulation and reduced oxidative damage.
*Lentils are a great source of protein and iron, a mineral that is sometimes lacking in vegetarian and vegan diets. Lentils are high in antioxidants and fiber, which supports regular bowel movements and the growth of healthy gut bacteria, critical for overall health.
*Spinach is low in carbs but high in insoluble fiber. This type of fiber may benefit your digestion. It’s also an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Spinach has a host of benefits. It may reduce oxidative stress, promote eye health, fight cancer, and regulate blood pressure.
*Coconut milk: About 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs). Overall, cholesterol and triglyceride levels improve with coconut intake. In cases where “bad” LDL cholesterol increases, “good” HDL typically increases as well. Coconut milk is full of nutrients like manganese and copper. Including moderate amounts in your diet may boost your heart health.
Did you try this vegan red lentil curry recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite