Vegan Coconut-Lentil Curry with Sweet Potatoes
Description
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.
Ingredients
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3 cups vegetable broth
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2 tablespoons coconut oil
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1 medium yellow onion, diced
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2 tablespoons garam masala
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2 tablespoons minced garlic, divided
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1 (28 ounce) can crushed tomatoes
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1 tablespoon minced fresh ginger root
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1 tablespoon turmeric
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2 teaspoons sea salt
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1 cup dried lentils
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1 medium sweet potato, cubed
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1 teaspoon cayenne pepper, or more to taste
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1 (15 ounce) can coconut milk, shaken
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3 cups cooked basmati rice
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1 tablespoon chopped fresh cilantro
Directions
1
Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
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.
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.
4
Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.