Enjoy a comforting vegan dish that's rich in iron, low in fat, and perfect for a chilly day!
This vegan curry is inspired by the traditional Indian bean curry 'dhal'. It strikes a perfect balance with the fragrance of Thai red curry paste and the sweetness of coconut milk and sweet potatoes.
Roasting the sweet potatoes enhances their sweetness and fluffy texture, adding even more flavor to the dhal. Lentils, which do not require pre-soaking, cook quickly, making this recipe simple and straightforward.
With no complicated steps, you can savor a nutritious and delectable dhal even on the busiest of weeknights.
Ingredients
Serves 4
3 tbsp coconut oil
1 lb sweet potatoes, 1-inch cubes
1 cup chopped onion
3 tbsp Thai red curry paste
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp chili sauce (e.g., sriracha)
1 tsp ground turmeric
1 cup rinsed red lentils
4 cups low-sodium vegetable stock
1 tsp salt
1 (13-oz) can coconut milk
4 oz baby spinach
2 tbsp lime juice
Fresh cilantro, for garnish
Directions
Preheat oven to 400°F.
Toss sweet potatoes with 2 tbsp coconut oil; spread on a baking sheet. Roast 20 mins until browned.
In a pot, heat 1 tbsp coconut oil on medium-high. Sauté onion until translucent, 5 mins.
Add curry paste, garlic, ginger, chili sauce, and turmeric; cook 1 min until fragrant.
Mix in lentils, stock, salt, and roasted sweet potatoes; boil. Simmer uncovered, stirring occasionally, 20 mins.
Pour in coconut milk; continue simmering until lentils are creamy, about 15 mins.
Add spinach; wilt for 2-3 mins. Off heat, stir in lime juice.
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