This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!
2 tablespoons olive oil
1/2 white onion , diced
1 tablespoon grated ginger
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon curry powder
2 tablespoons tomato paste
2 tablespoons red curry paste
4 cups cubed sweet potato (2 medium)
3/4 cup red lentils
1 (14.5 oz) can lite coconut milk (or full fat)
1 1/2 cups vegetable broth (or water)
Salt & pepper to taste
Cauliflower rice or rice to serve
Cilantro for garnish
Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro.
Recipe by: www.simplyquinoa.com