Print
Vegetarian Lentil & Sweet Potato Curry
This Vegetarian Lentil & Sweet Potato Curry is creamy, easy-to-make, and perfect for a weeknight meal! Made with simple ingredients, this one-pot meal is INCREDIBLY yummy and crave-worthy. Everyone will love the unique and delicious flavors of this cozy winter stew!
Course Dinner, Soup
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 4 Servings
Calories 502 kcal
1 Tbsp coconut oil 1/2 small yellow onion diced 1 tsp minced garlic 3 medium sweet potatoes peeled and cubed 1 cup lentils 1 1/2 Tbsp yellow curry powder 1/2 tsp ginger salt/pepper to taste 5 cups vegetable stock 1 cup coconut milk 1 tsp crushed red pepper optional 2 cups chopped kale
Cook the onion and garlic in the coconut oil over medium heat.
Add in the sweet potatoes and lentils, then mix.
Add the yellow curry powder and ginger.
Mix, coating the sweet potatoes and lentils in the seasoning.
Pour the stock over everything and bring to a boil.
Lower to a simmer and cover for about 30 minutes, or until everything is soft.
Add the coconut milk.
Turn off the heat and add in the crushed red pepper (optional) and kale.
Serve and enjoy!
Full fat or lite coconut milk are both great options in this recipe.
Use pre-cut and peeled sweet potatoes to save on time!
Calories: 502 kcal | Carbohydrates: 74 g | Protein: 18 g | Fat: 17 g | Saturated Fat: 14 g | Sodium: 1301 mg | Potassium: 1382 mg | Fiber: 21 g | Sugar: 11 g | Vitamin A: 28209 IU | Vitamin C: 48 mg | Calcium: 155 mg | Iron: 8 mg