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Sweet Potato, Kale and Lentil Coconut Vegan Curry

Sweet Potato, Kale and Lentil Coconut Vegan Curry

There is something so nourishing and warming about curry during this time of year! This is a perfect one pot healthy family friendly vegan curry in 30 minutes. Loaded with anti-inflammatory spices like turmeric, garlic, ginger, cayenne and more. It also contains healthy fats from the coconut milk and is loaded with greens and protein. It will become a family favorite.

The beauty of this recipe is that you can swap in whatever veggies you desire and instead of lentils, use chickpeas! Get creative and explore. The below recipe is purposely a double batch portion so that you make it for dinner and enjoy it as leftovers during the week.

Serve it with brown rice and a dollop of coconut yogurt or enjoy it grain-free as it is!

Ingredients:

Makes double batch + Use organic when possible

5 teaspoons coconut oil

1 large red onion finely chopped or 2 smaller red onions

5 garlic cloves minced

2 tbsp of  green or red curry paste (green is milder and both can be found @ Wholefoods)

1 tbsp of high quality curry powder

2 tbsp turmeric

1 tbsp coriander

3 tsp ground ginger or fresh grated ginger

½ teaspoon cayenne

2 sweet potatoes (peeled and cut into small cubes)

2 cups of lentils (you can buy lentils in a BPA-free can or dried lentils work as well as they will cook in the sauce or use chickpeas)

1 28 oz can of diced tomatoes (with the juice)

1.5 cans of light coconut milk (for a richer curry, add the full 2 cans (BPA free) or 2 cups of coconut milk)

1 package of spinach or lacinato kale (cut into thin slices)

Sea Salt to taste

Fresh ground pepper to taste

Garnish: fresh cilantro + coconut yogurt (optional)

 

Directions:

  1. In one very large saute pan, add the oil, onion and curry paste and let the onion cook for ~3-4 minutes.
  2. Add the reminder of the spices: curry powder, turmeric, coriander, ginger, cayenne, sea salt and pepper and mix for another minute.
  3. Peel skin from sweet potatoes and cut into ½ inch cubes or slices.
  4. Then add the tomatoes (with the juice), lentils (can us pre-cooked ones in a jar or uncooked), coconut milk and cubed sweet potatoes.
  5. Let cook on low for 30-40 minutes.
  6. For the last 5 minutes add the thin strips of spinach and/or kale.
  7. Mix all together.

 

Garnish with fresh cilantro and coconut yogurt (optional)

With love + gratitude,

Christine & Stephanie

 

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