Week 4: Sweet Potato Coconut Lentil Curry with Brown Rice

gluten-free vegan vegetarian

Sweet Potato Lentil Curry

Sweet Potato Coconut Lentil Curry

This dish is just as easy to make as it is warm, creamy, filling, and full of flavor! It's also packed with lentils, which are a great source of plant-based protein and iron. I recommend serving it with brown rice or naan bread. 

Time: 15 minutes + 4-8 hours

Serves: 6-8

Ingredients:

  • 1-2 cups brown rice, uncooked
  • 1 medium sweet potato, washed and chopped into bite-sized pieces
  • 1 medium onion, diced
  • 1 bell pepper, washed and chopped into bite-sized pieces
  • 2 cups lentils, rinsed
  • 1 quart low-sodium vegetable broth
  • ½ tsp garlic
  • ¼ cup curry powder
  • 15 oz can diced tomatoes
  • 15 oz can coconut milk
  • Optional toppings: diced red onion, cilantro, shredded coconut, hot sauce

Directions:

  • Add all the ingredients to a crockpot, except for the coconut milk. Cook on low for 6-7 hours, or on high for 4-5 hours
  • During the last hour of cooking, prepare rice according to package instructions. Let cool and set aside
  • After the curry is finished cooking, mix in the coconut milk and let cool
  • Serve the curry immediately with desired toppings and brown rice, or portion into food storage containers and store in the refrigerator/freezer

Recipe Modifications:

  • Gluten-free: None
  • Nut-free: None
  • Vegetarian/vegan: None

Recipe notes:

  • You can sub the brown rice with any other grain you prefer. This curry would also pair well with naan bread
  • For a lighter version of this dish, you can omit the coconut milk

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