Description
A delicious and nutritious vegan curry made with lentils and sweet potatoes, perfect for a healthy meal.
Ingredients
Scale
- 1 cup lentils
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the diced sweet potatoes and cook for a few minutes.
- Stir in the curry powder and turmeric, cooking for another minute.
- Add the lentils, coconut milk, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add other vegetables like spinach or bell peppers.
- This curry can be stored in the refrigerator for up to 5 days.
- It can also be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg