Description
This Vegan Red Lentil Sweet Potato Curry is a rich, comforting dish that combines tender red lentils, sweet potatoes, and a medley of fresh vegetables simmered in creamy coconut milk infused with vibrant red curry paste and fragrant Thai basil. Perfectly balanced with a hint of lime zest and sweetness, this flavorful curry is both nourishing and satisfying, making it an ideal weeknight meal for vegans and those seeking a wholesome plant-based option.
Ingredients
Legumes
- ½ cup red lentils (picked over, rinsed, and drained)
Liquids & Oils
- 3¼ cups water (divided)
- 1 teaspoon organic safflower or other neutral oil
- 13.5 oz can full-fat coconut milk
Vegetables & Herbs
- ¾ cup coarsely chopped onion
- 4 cloves garlic (finely chopped)
- ½ inch fresh ginger, peeled and minced or grated
- 2 cups cubed sweet potatoes
- 1–2 cups assorted veggies such as peppers, zucchini, broccoli, or a mix
- ½ cup loosely packed fresh Thai basil or sweet basil
- Zest of 1 lime
Spices & Seasonings
- 3 tbsp red curry paste
- 1 teaspoon salt
- 1½ tbsp raw sugar or other sweetener
- ¼ teaspoon cayenne pepper
- 1 teaspoon fresh lime or lemon juice
Instructions
- Cook Lentils: Combine the rinsed red lentils with 2½ cups (600ml) of water in a small saucepan over medium heat. Cook for 13 to 15 minutes, or until the lentils are al dente, stirring once halfway through. Drain the lentils and set aside.
- Sauté Aromatics: While the lentils cook, heat the oil in a large saucepan over medium heat. Add the chopped onion, garlic, and a pinch of salt. Cook until the onion becomes translucent, about 4 minutes. Stir in the minced ginger and red curry paste, cooking for an additional 1 to 2 minutes until fragrant.
- Add Vegetables: Mix in the assorted vegetables and cubed sweet potatoes thoroughly with the aromatics and curry paste. If using broccoli, add it later with the lentils to prevent overcooking.
- Add Liquids and Simmer: Pour in the full-fat coconut milk, the remaining ¾ cup (180ml) water, salt, raw sugar, cayenne pepper, lime zest, and the lime juice. Stir everything to combine, then cover and cook for about 10 minutes or until the sweet potatoes are tender.
- Combine Lentils and Final Simmer: Add the cooked lentils into the saucepan and bring the mixture to a rolling boil. Taste and adjust seasonings as needed. Lower the heat and stir in the fresh Thai basil. Cover and simmer for a few more minutes until all vegetables are cooked through and flavors meld.
- Serve: Garnish the curry with extra basil leaves and lime wedges before serving for a fresh burst of flavor.
Notes
- For perfectly cooked broccoli, add it with the lentils if you prefer it firmer and not overcooked.
- Adjust cayenne pepper according to your preferred spice level.
- This curry pairs well with steamed jasmine rice or warm naan bread.
- Use fresh lime juice instead of lemon if available for authenticity.
- You can substitute safflower oil with any neutral oil like canola or vegetable oil.
- This recipe keeps well refrigerated for up to 3 days and flavors intensify after resting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Asian-inspired
