Vegan Sweet Potato Lentil Curry!
I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.
This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.
For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!
Vegan Sweet Potato Lentil Curry
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 cup dried brown lentils soaked and drained, if desired
- 2 cups sweet potato cubed
- One 398 ml can of tomato sauce
- 1 cup of water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoon turmeric powder
- 1 teaspoon curry powder
- One 400 ml can coconut milk
Instructions
- Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
- Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
- Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
- Serve over rice.
