Vegan Coconut-Lentil Curry with Sweet Potatoes

This delicious vegan curry with lentils, sweet potatoes, tomatoes, and coconut milk is full of Indian flavors and easy to prepare and great to serve over your favorite rice.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 504 Calories

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon chopped fresh cilantro
• 3 cups vegetable broth
• 1 tablespoon minced fresh ginger root
• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 teaspoons sea salt
• 2 tablespoons minced garlic, divided
• 1 medium sweet potato, cubed
• 1 cup dried lentils
• 1 teaspoon cayenne pepper, or more to taste
• 2 tablespoons garam masala
• 1 tablespoon turmeric
• 1 (15 ounce) can coconut milk, shaken
• 3 cups cooked basmati rice

Recipe Instructions

Step 1

Bring 3 cups of vegetable broth to a simmer in a medium saucepan.

Step 2

Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.

Step 3

Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.

Step 4

Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.