Why You’ll Love This Recipe
Creamy, comforting, and so satisfying! This plant-based curry features protein-rich lentils and naturally sweet potatoes in a fragrant coconut-tomato sauce. It’s a healthy one-pot meal that’s easy enough for weeknights and meal prep!
Quick Reference:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 3–4 bowls
- Difficulty: Easy
- Vegan: Yes ✓
- One Pot: Yes ✓
Macros Per Serving:
- Calories: 320
- Protein: 15g
- Net Carbs: 47g
- Fat: 7g
- Fiber: 11g
Ingredients:
- 1 cup dry red lentils, rinsed
- 1 medium sweet potato, peeled and diced
- 1 can coconut milk (400ml)
- 1 can diced tomatoes (400g)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- 2 cups vegetable broth or water
- Salt & pepper, to taste
- ¼ cup chopped cilantro
- Steamed rice & lime wedges for serving
Instructions:
- In a pot, heat oil. Sauté onion and garlic 2 min.
- Add spices, stir 1 min. Add lentils, sweet potato, tomatoes, coconut milk, broth.
- Bring to boil, then simmer 20 min until lentils and sweet potato are tender and creamy.
- Season to taste. Serve with cilantro, over rice, and with lime.
Tips:
- Add spinach, peas, or cauliflower.
- Great for freezer meal prep.
- Adjust spices to taste for more/less heat.
