Red Lentil Curry (with sweet potatoes)
Ready in just 30 minutes, this one-pot vegan red lentil curry combines hearty red lentils, sweet potatoes, chickpeas, and spinach.
Equipment
1 round casserole or Dutch oven
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 125 g finely chopped onion
- 3 garlic cloves grated
- 4 to 5 Tbsp Thai red curry paste according to taste
- 500 g sweet potatoes cut in 2cm [3/4-inch] dice
- 190 g red lentils
- 750 ml vegetable stock
- 400 ml can coconut milk
- 400 g can chickpeas rinsed and drained
- 100 g baby spinach
- soy sauce to taste
- lime juice to taste
- salt , to taste
TO SERVE:
- rice
- fresh coriander
- peanuts
- lime wedges
- red chillies sliced
Instructions
- Fry the onion until soft in vegetable oil in a large frying pan over medium-high heat, about 6 minutes.2 Tbsp vegetable oil, 125 g finely chopped onion
- Add the garlic and Thai red curry paste and fry for a minute or so.3 garlic cloves, 4 to 5 Tbsp Thai red curry paste
- Add the sweet potatoes, lentils, and vegetable stock.500 g sweet potatoes, 190 g red lentils, 750 ml vegetable stock
- Bring to the boil, then reduce the heat and simmer uncovered until the sweet potatoes are soft and the lentils are cooked, about 15 to 20 minutes minutes
- Add the coconut milk and chickpeas.400 ml can coconut milk, 400 g can chickpeas
- Stir in the spinach and cook until wilted.100 g baby spinach
- Season to taste with soy sauce, lime juice, and salt.soy sauce, lime juice, salt
- Serve with rice, coriander, peanut, lime wedges and red chillies.rice, fresh coriander, peanuts, lime wedges, red chillies
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 54gProtein: 15gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 754mgPotassium: 987mgFiber: 18gSugar: 9gVitamin A: 15270IUVitamin C: 13mgCalcium: 115mgIron: 6mg