Sweet Potato Lentil Curry (Vegan)
Sweet Potato Lentil Curry (Vegan)

Hello, I’m Jane. Today, I will show you a way to prepare sweet potato lentil curry (vegan) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Sweet Potato Lentil Curry (Vegan) Recipe

Sweet Potato Lentil Curry (Vegan) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Sweet Potato Lentil Curry (Vegan) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sweet potato lentil curry (vegan) using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sweet Potato Lentil Curry (Vegan):

  1. Make ready Aromatics
  2. Make ready Olive oil (1 tbsp)
  3. Get Large yellow onion, diced
  4. Prepare 5 garlic cloves, minced
  5. Prepare Inch ginger, minced
  6. Prepare Spices
  7. Prepare 1/2 tbsp Dried cilantro,
  8. Take 1 tbsp Powdered cumin,
  9. Make ready 1/2 tbsp Garam Masala,
  10. Take 1/2 tsp West Indian curry powder,
  11. Get 1/4 tsp Turmeric,
  12. Get Red pepper flakes (as desired)
  13. Prepare Main
  14. Get Diced tomato (16oz can)
  15. Take Coconut cream (16oz can)
  16. Make ready 3 sweet potatoes, peeled and diced
  17. Make ready Red lentils (1 cup)
  18. Get Water (1 cup)

Steps to make Sweet Potato Lentil Curry (Vegan):

  1. Sweat onion with the olive oil. When translucent, add ginger and garlic. Cook for 30 seconds
  2. Add spices, as well as salt and black pepper. Allow to bloom (10 secs) while mixing it evenly in, stirring continuosly. Add diced tomato and stir.
  3. Add coconut cream & sweet potato and stir to combine. Taste for salt, adjust as needed.
  4. Add 1 cup lentils and 1 cup water. Stovetop: bring to boil, drop heat and cover, simmer until done (35-45?). Instapot: add lid, set for high 2 mins. Release pressure and serve with Naan.

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