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Vegan sweet potato and lentil curry Recipe

Name: Vegan sweet potato and lentil curry Recipe
Prep time: 15 min
Total time: 80 min
Ingredients: 1 tbsp coconut oil; 1 onion, diced; 3 garlic cloves, minced; 2 tbsp grated ginger; 2 tbsp curry powder; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/4 tsp cayenne pepper; 1 cup red lentils; 4 cups vegetable broth; 2 medium sweet potatoes, peeled and diced; 1 can (14 oz) diced tomatoes, drained; 1 can (14 oz) coconut milk; Salt and pepper, to taste; 2 cups baby spinach leaves; 1/4 cup chopped fresh cilantro

Cuisine Diet Indian Vegan

How to make Vegan sweet potato and lentil curry ?

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serve: 4-6

Ingredients for Vegan sweet potato and lentil curry Recipe

#	Ingredients
1.	1 tbsp coconut oil
2.	1 onion, diced
3.	3 garlic cloves, minced
4.	2 tbsp grated ginger
5.	2 tbsp curry powder
6.	1 tbsp tomato paste
7.	1 tsp ground cumin
8.	1 tsp ground coriander
9.	1/2 tsp turmeric
10.	1/4 tsp cayenne pepper
11.	1 cup red lentils
12.	4 cups vegetable broth
13.	2 medium sweet potatoes, peeled and diced
14.	1 can (14 oz) diced tomatoes, drained
15.	1 can (14 oz) coconut milk
16.	Salt and pepper, to taste
17.	2 cups baby spinach leaves
18.	1/4 cup chopped fresh cilantro

Steps of Vegan sweet potato and lentil curry Recipe

#	Steps
1.	In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2.	Add the garlic and ginger and sauté for 1-2 more minutes, until fragrant.
3.	Stir in the curry powder, tomato paste, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes, until the spices are fragrant.
4.	Add the lentils and vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, until the lentils are tender.
5.	Add the sweet potatoes and diced tomatoes to the pot and simmer for another 10-15 minutes, until the sweet potatoes are cooked through.
6.	Stir in the coconut milk and simmer for a few more minutes until heated through.
7.	Season with salt and pepper, to taste.
8.	Add the spinach leaves to the pot and stir until wilted.
9.	Serve the curry over brown rice or quinoa, and garnish with fresh cilantro.

Tips:

You can adjust the spice level of this curry by adding more or less cayenne pepper, or omitting it altogether if you prefer a milder flavor.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
You can also add other vegetables to this curry, such as spinach or bell peppers, for added nutrition and flavor.
Leftovers can be stored in the refrigerator for up to four days, or frozen for up to two months.