Description
A quick and easy vegan lentil veggie curry that's perfect for a weeknight meal. This creamy, flavorful curry is made with brown lentils, sweet potatoes, and baby spinach simmered in fragrant spices and coconut milk. It's budget-friendly, pantry staple based, and offers an oil-free option for a lighter version.
Ingredients
Lentils
- ⅔ cup dried brown lentils (or green or Puy lentils)
Vegetables & Aromatics
- 1 small yellow onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- ¾ pound sweet potato (about 2 small), peeled and cut into 1-inch pieces
- 2 cups baby spinach, packed
- ¼ cup chopped cilantro (for garnish)
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon sweet paprika
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- Salt to taste
Liquids
- 2 tablespoons neutral flavored cooking oil (or vegetable broth for oil-free option)
- 14 ounces canned unsweetened coconut milk
- 1 cup vegetable broth, plus more as needed
- ½ cup tomato puree (or strained tomatoes, or tomato passata)
- Fresh lime juice to taste
Instructions
- Cook the lentils: In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes until lentils are al dente, adding more water if needed to keep them submerged. Drain and set aside.
- Make the spice mix: In a small bowl, combine curry powder, cumin, coriander, paprika, and turmeric. Set aside.
- Cook the aromatics and spices: Heat the oil in a medium saucepan over medium-high heat. Cook diced onion for about 3 minutes until translucent. Add minced garlic, grated ginger, and the prepared spice mix. Stir constantly and cook for 1 more minute to release the aromas.
- Add liquids and sweet potato: Stir in coconut milk, vegetable broth, tomato puree, and sweet potato pieces. Reduce heat to a simmer and cook for about 10 minutes, or until sweet potatoes are just fork-tender. Add more broth as needed to keep sweet potatoes submerged.
- Add lentils, spinach and season: Stir in the cooked lentils and baby spinach. Cook until spinach is wilted and mixture is warmed through. Add fresh lime juice to taste, mix in garam masala, and season with salt. Garnish with chopped cilantro before serving.
Notes
- To make the curry oil-free, substitute cooking oil with vegetable broth when sautéing the aromatics and spices.
- Add more vegetable broth if the curry becomes too thick during cooking.
- This curry pairs well with steamed rice or warm flatbread.
- Adjust lime juice to your preferred level of brightness and acidity.
