Hearty Vegan Sweet Potato and Lentil Coconut Curry

• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 medium sweet potato (about 1 pound), peeled and diced into 1-inch cubes
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk, full-fat
• 2 cups vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked basmati rice or naan bread for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
2. Add the minced garlic and grated ginger to the pot, cooking for 1-2 minutes until fragrant while stirring frequently to prevent burning.
3. Stir in the curry powder, turmeric, and cumin. Toast the spices with the aromatics for about 1 minute to enhance flavor.
4. Add the diced sweet potatoes, rinsed lentils, canned diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.
5. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.
6. Check for seasoning and add salt and pepper to taste. If the curry is too thick, add a little water or broth to reach desired consistency.
7. Serve hot over cooked basmati rice or with warm naan bread. Garnish with fresh cilantro if desired.

Chef tips

• For a milder curry, reduce the curry powder to 1 teaspoon or omit the turmeric.
• If you don’t have red lentils, yellow lentils or split peas can work but may require longer cooking time.
• To add extra greens, stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months.