Sweet Potato & Green Lentil Veggie Curry

vegan

Equipment

1 large pot with lid, or dutch oven, 1 medium sized bowl, Slotted spoon or slotted frying spatula

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large onion, diced
  • 6 cloves of garlic, chopped (or pressed!)
  • Salt & pepper, to taste
  • Olive oil, for frying
  • 4 tsp of garam masala (ground from whole spices, if you can)
  • 2 tsp tumeric
  • 1 can of coconut cream
  • 6 oz (1 small can) of tomato paste
  • 3 small to medium carrots, peeled and chopped
  • 2 cups of green lentils
  • 3 1/3 cups of water or low sodium broth (I use a 2:1 combo of vegetable broth and water)
  • 2-3 handfulls of baby spinach

Method

  1. Preheat your dutch oven over medium heat.
  2. Add your cubed sweet potatoes in the pot, and fry until sides are golden brown. Stir occasionally. This should take about 5-6 minutes.
  3. Remove sweet potatoes from the pot with your slotted untensil, and set them aside in the medium sized bowl.
  4. Drizzle a little more olive oil in the bottom, just enough to coat the bottom when swirled. Add the diced onion, garlic, and a few cranks of salt and black pepper. Fry until onions are translucient and slightly golden, stirring occassionally.
  5. Add the spices, plus another 1 tsp of salt. Mix and fry for around 20 seconds, constantly stirring slowly.
  6. Add the cubed sweet potato, coconut cream, tomato paste, chopped carrots, lentils, and water/broth. Mix together until homogonous.
  7. Bring the mixture to a boil over medium/high heat, stirring occasionally. The goal is that the tomato paste, cream, and other ingredients blend into the water.
  8. Once it is at a slow boil, mix one last time and add the spinach on top. Cover with the lid, reduce heat to low, and simmer for 45 minutes.
  9. Remove from heat and let stand for 5-6 minutes.
  10. Mix a few times to incorporate the spinach into the curry.
  11. Serve hot with your selected garnishes, and enjoy!

Toppings

  • cilantro
  • parsley
  • green onion
  • avocado
  • greek yogurt
  • lime
  • fresh cracked black pepper

To Store

Store up to 5 days in air tight containers in the fridge.

This is also great to freeze as meal prep. You can thaw in the microwave with ‘defrost’, or leave it in the fridge for a few days before heating.