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Sweet Potato Lentil Coconut Curry is a delightful dish that captures the essence of comfort food with its rich flavors and nourishing ingredients. This vegan curry not only satisfies the palate but also offers a wholesome meal packed with nutrients. The combination of sweet potatoes, lentils, and coconut milk creates a harmonious blend of sweetness, earthiness, and creaminess that is hard to resist.

Sweet Potato Lentil Coconut Curry

Discover the comforting warmth of Sweet Potato Lentil Coconut Curry, a delicious vegan dish that's perfect for chilly evenings. Packed with sweet potatoes, red lentils, and creamy coconut milk, this hearty curry is not only satisfying but also loaded with nutrients. With a blend of aromatic spices and vibrant colors, it's a dish that appeals to everyone, from plant-based eaters to meat lovers. Follow this easy recipe to create a meal that's both nourishing and indulgent!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup red lentils, rinsed

1 can (400 ml) coconut milk

2 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

1 tablespoon olive oil

1 cup diced tomatoes (fresh or canned)

1 cup spinach (fresh or frozen)

Salt and pepper to taste

Fresh cilantro for garnish

Juice of 1 lime

Instructions
 

Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Then, stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

    Add the Spices: Add the curry powder, cumin, turmeric, and chili powder to the pot. Stir well, allowing the spices to toast for 1-2 minutes, which will enhance their flavors.

      Combine the Ingredients: Add the diced sweet potatoes and rinse the lentils to the pot, mixing everything together. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine all the ingredients.

        Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender and the lentils are cooked through. Stir occasionally to prevent sticking.

          Add Spinach and Season: Once the sweet potatoes and lentils are cooked, add the spinach to the pot. Allow it to wilt for about 3-5 minutes. Taste the curry and season with salt, pepper, and lime juice to your liking.

            Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve it hot. This dish pairs beautifully with rice or quinoa for a complete meal.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings