Vegan Lentil, Sweet Potato & Green Pea Curry
For those of you who have tried my potato and chickpea curry and like it, you’ll be super duper excited about this recipe!
If i’m being totally honest with you, this recipe was created one day when i had zero inspiration in the kitchen. I was feeling all types of “blah” and didn’t feel like cooking but i knew i wanted something comforting and healthy for my family. I started with my typical curry base of aromatics and spices, loaded it with tomatoes and then the magic just sort of…. happened… I was so excited when i tried this curry because it was a winner for so many different reasons! 1) It was EASY and required minimal work. 2) it’s vegan, loaded with veggies and lentils making it super healthy 3) it’s hearty and comforting. After i made this for the first time, I rushed to my notebook and wrote it all down, hoping i didnt forget anythign or remember incorrectly, so i made it again and again and again and again for many different groups of people and the verdict was in. This recipe is a winner. Oh and to top it off, this makes the perfect toddler meal. It’s so healthy, tastes incredible and pairs with rice which every toddler i know LOVES. So if you’ve got a little human in your house, it’s a win, win, win all around! Plus, if your’e trying to eat lighter in the new year, here’s the perfect recipe to kick you off!
I always serve this dish alongside some fluffy jasmine rice and a typical Middle Eastern side salad loaded with lemon and garlic. The flavor combo is just unreal. I dare you to try this out and not love it. I dare you.
Give it a try, leave some feedback and some love. If you make this recipe and want to share on social media, use the hashtag #hungrilyhomemaderecipe
Total Time: 1 hour
Yield: 6-8 servings
Ingredients:
1. 2 tbsp olive oil
2. 1 large onion, diced
3. 2 cloves of garlic, crushed
4. 1 tbsp ginger, finely grated
5. 3 1/2 tsp curry powder (i use sweet curry powder but you can use spicy if you like)
6. 4 tsp cumin
7. 2 tsp ground coriander
8. 1/2 tsp ground black pepper
9. 1 tsp chili powder ***optional***
10. 2 large tomatoes, diced
11. 3 tbsp tomato paste
12. 1 medium sweet potato, diced
13. 3/4 cup red lentil
14. 1 can coconut milk
15. 2 1/2 cups water
16. 1 cup frozen green peas
17. 1 bunch cilantro, chopped
18. juice of half of a lemon
19. salt to taste
Method:
1. Heat a large pot over the stove and add the olive oil. Once the oil has heated through, add the diced onion, crushed garlic, and grated ginger to the hot oil. Reduce the heat and fry for 1 minute to release the aroma.
2. In the same pot, add all of the spices to the ginger, onion and garlic mixture. Fry the spices in the hot pan to release the aromas and oils for 1 minute.
3. Add the diced tomatoes to the pot, lower the heat to medium-low, cover and let simmer for 5 minutes until the tomatoes begin to break down.
4. Once the tomatoes have softened and released some of the liquid, add the tomato paste to the pot and stir to dissolve completely.
5. Add the diced sweet potatoes & red lentils to the pot and stir to combine. Once well combined, add the can of coconut milk and the 2 1/2 cups of water, stir once more, cover the pot and let simmer on medium-low for 35 minutes, stirring occasionally.
6. Remove the lid and test the done-ness of the curry by checking the consistency of the curry. If the curry is too thick for your liking, add an additional 1/4 cup of water at a time, stir and let simmer gently for 5 additional minutes. Additionally, check the sweet potatoes and lentils to ensure they are tender and cooked through but not mushy.
7. Once the consistency of the curry is to your liking and the lentils and sweet potatoes are done cooking, add the frozen peas, cilantro, lemon juice and salt. Stir and cover for 5 additional minutes to cook the peas through.
8. Remove from the heat and serve immediately with fluffy rice or naan bread.
