When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Sweet Potato Lentil Coconut Curry” makes eating food plant-based fun, healthy, and most importantly: delicious!
- 1 cup red lentils, rinsed
- 1 large sweet potato
- 1 large russet potato
- 1 large carrot
- 1 medium onion
- 4-5 garlic cloves
- 1 thumb piece size ginger, ~1 tbsp grated
- 2 tbsp curry powder
- 1 tbsp plus 1/2 tbsp avocado oil
- 4 cups water or vegetable broth
- 1 cup coconut milk (can)
- A small bunch of fresh cilantro, chopped
- Juice of 1 large lemon
- Salt, pepper and chili pepper to taste
- Fresh turmeric, 1 tsp grated
Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces. Mince garlic, and grate ginger and turmeric (if using). Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.
Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes.
Then add chopped cilantro and fresh lemon juice and turmeric (if using), and season to taste with salt, black pepper and a bit of chili. Enjoy!