Scrumptious Vegan Lentil and Vegetable Curry
This hearty and comforting vegan curry is packed with healthy protein and fiber from lentils and a rainbow of vegetables. Warm spices and creamy coconut milk make this curry irresistible, and leftovers only get better as the flavors deepen overnight. Perfect for meal prep or a cozy weeknight dinner!
ingredients
- 1 cup dried green lentils
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 cups chopped fresh spinach
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 14 oz can coconut milk
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper
steps
- 1.
Rinse and drain the lentils, then add them to a large pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until tender but still holding their shape. Drain and set aside.
- 2.
In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent. Add the garlic and cook for 1-2 more minutes.
- 3.
Add the sweet potato, carrots, and bell pepper to the pot and stir well. Add the curry powder, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, and a pinch of salt and pepper. Stir well to coat the vegetables in the spice mixture.
- 4.
Add the tomato paste, coconut milk, and vegetable broth to the pot. Stir well to combine, then bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
- 5.
Stir in the cooked lentils and chopped spinach, then cook for 5-10 more minutes, until the spinach has wilted and the lentils are heated through. Adjust seasoning as needed.
- 6.
Serve hot with rice or naan bread. Enjoy!
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