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Coconut Sweet Potato Curry / Easy Vegan Lentil Dal

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Claire Tansey's Kitchen
Claire Tansey's Kitchen
17 recipes on Enhanced Recipes
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Recipes in this Video

2 recipes
veganplant-baseddairy-freegluten-free

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup vegetable broth
  • 1 cup spinach, chopped
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • Fresh cilantro for garnish

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. 4Add curry powder, turmeric, cumin, salt, and black pepper; stir to combine and cook for 1-2 minutes.
  5. 5Add cubed sweet potatoes and vegetable broth; bring to a boil.
  6. 6Reduce heat to low, cover, and simmer for about 15 minutes or until sweet potatoes are tender.
  7. 7Stir in coconut milk and chopped spinach; cook for an additional 5 minutes until spinach is wilted.
  8. 8Remove from heat and stir in lime juice.
  9. 9Serve hot, garnished with fresh cilantro.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 cup spinach, chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. 1Rinse the red lentils under cold water until the water runs clear.
  2. 2In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  3. 3Add the minced garlic and grated ginger to the pot, and sauté for another 2 minutes until fragrant.
  4. 4Stir in the cumin seeds, turmeric powder, coriander powder, and chili powder. Cook for 1 minute to toast the spices.
  5. 5Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Bring to a boil.
  6. 6Reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender and the mixture has thickened.
  7. 7Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
  8. 8Season with salt and adjust the seasoning to taste.
  9. 9Remove from heat and stir in the lime juice and fresh cilantro.
  10. 10Serve hot with rice or naan.

Equipment

large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low

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