Vegan Hearty Red Lentil and Sweet Potato Curry
Weeknights just got a major glow-up with this Sweet Potato Curry powerhouse. Roasting the sweet potato first unlocks a gorgeous sweetness that dances perfectly with the ginger and red curry paste. This vegan, budget-friendly marvel is ready faster than you can choose your next binge-watch.
Ingredients
sweet potato1 whole
red curry paste4 tbsp
ginger15 g
red chilli1 whole
turmeric1 tsp
extra virgin olive oil3 tbsp
white onion1 whole
red lentils200 g
vegetable stock900 ml
spinach100 g
lime1 whole
salt1 pinch
coconut milk400 ml
coconut flakes10 g
garlic cloves3 clove
fresh coriander10 g
rice200 guse your favourite!
Instructions
Chef's Tips
For extra flavour, toast the spices in the pan for a minute before adding the other ingredients.
Prepare the Vegetables & Rice
Peel and dice the sweet potatoes into 1cm cubes. Finely chop the onion. Mince the 3 garlic cloves and ginger. Finely chop the red chilli. Rinse the red lentils thoroughly. Then, cook the rice according to the packages instructions and set aside, covered.
Brown the Sweet Potatoes
Heat 30ml of extra virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, until browned on all sides, approximately 5-7 minutes. Remove the sweet potatoes from the pan and set them aside.
Sauté the Onion
Add the remaining 15ml of extra virgin olive oil to the pan and reduce the heat to medium-low. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4-6 minutes.
Bloom the Spices and Aromatics
Stir in the red curry paste, minced garlic, minced ginger, chopped red chilli, and turmeric. Cook for about 1 minute, stirring constantly, until fragrant.
Simmer the Lentils and Sweet Potatoes
Add the rinsed red lentil, vegetable stock, and the browned sweet potatoes to the pan. Add salt to taste. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, which should take approximately 20-25 minutes.
Add Coconut Milk and Thicken
Stir in the coconut milk and continue to simmer, stirring occasionally, until the liquid has reduced slightly and the lentils are creamy and starting to break down, about 5-10 minutes.
Wilt the Spinach and Finish Seasoning
Stir in the spinach and cook until it has just wilted, approximately 2-3 minutes. Remove the pan from the heat and stir in the juice of the lime. Check the seasoning and adjust the salt if necessary.
Serve the Curry
Serve the hearty curry in shallow bowls alongside cooked rice. Garnish each serving with freshly chopped coriander and toasted coconut flake, if desired.
