Vegan Coconut-Lentil Curry with Sweet Potatoes

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 504 Calories

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon chopped fresh cilantro
• 3 cups vegetable broth
• 1 tablespoon minced fresh ginger root
• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 teaspoons sea salt
• 2 tablespoons minced garlic, divided
• 1 medium sweet potato, cubed
• 1 cup dried lentils
• 1 teaspoon cayenne pepper, or more to taste
• 2 tablespoons garam masala
• 1 tablespoon turmeric
• 1 (15 ounce) can coconut milk, shaken
• 3 cups cooked basmati rice

Recipe Instructions

Step 1

Bring 3 cups of vegetable broth to a simmer in a medium saucepan.

Step 2

Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.

Step 3

Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.

Step 4

Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.