Vegan Lentil Curry
This cozy vegan lentil curry recipe is full of flavor and fresh vegetables. It's an easy one-pot creamy curry that's perfect for a weeknight dinner.
Servings: 4
Calories: 546 kcal
Ingredients
- 2 Tablespoons Oil
- ½ Cup Yellow Onion diced
- 1 Tablespoon Coriander Seeds
- 2 cloves Garlic minced
- 3 Cups Sweet Potatoes peeled and cut into 1 inch cubes
- 1 Cup Dried Lentils green or brown
- 1 Cup Tomato chopped
- 1 Cup Water or vegetable broth
- 1 Tablespoon Turmeric
- 2 teaspoons Ground Ginger
- 1 teaspoon Cayenne Pepper
- 13.5 ounce Coconut Milk full-fat, one can
- 2 Cups Baby Spinach
Instructions
- Add the oil to a large pot or dutch oven over medium heat.2 Tablespoons Oil
- Once the oil is hot, add the onion, garlic and coriander seeds. Cook, stirring frequently, until the onions have softened and the mixture is fragrant.½ Cup Yellow Onion, 1 Tablespoon Coriander Seeds, 2 cloves Garlic
- Reduce the heat to medium low. Add the sweet potatoes, lentils, tomato, water, coconut milk, turmeric, ginger, and cayenne pepper to the pot. Stir well and bring to a simmer.3 Cups Sweet Potatoes, 1 Cup Dried Lentils, 1 Cup Tomato, 1 Cup Water, 1 Tablespoon Turmeric, 2 teaspoons Ground Ginger, 1 teaspoon Cayenne Pepper, 13.5 ounce Coconut Milk
- Once the curry is simmering, cover it and allow it to gently simmer for 30-40 minutes. The potatoes should be almost fork tender.
- Add in the spinach and allow it to wilt. This should take 2-3 minutes.2 Cups Baby Spinach
- Season with salt and pepper to taste and serve. We like to serve ours over rice.
Notes
NUTRITION: The nutritional information is estimated and does not include the values for serving with rice as shown in the photos.
STORAGE: Store leftover curry in an airtight container in the refrigerator for up to 5 days.
FREEZING: Allow lentil curry to cool completely then transfer to a freezer safe container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator when you're ready to reheat and serve.