Cooked - Vegan Sweet Potato Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Sweet Potato Curry

6.0

1 Tablespoon Olive Oil

1 Medium Onion (White, Yellow or Brown, Chopped)

1 teaspoon Crushed Garlic

1 teaspoon Minced Ginger

1 Tablespoon Red Curry Paste

¼ teaspoon Cayenne Pepper

1 teaspoon Paprika

1 teaspoon Turmeric

4 Large Sweet Potatoes ((2.6 pounds / 1200g) Peeled and Chopped)

15 ounce Can Lentils ((1 can) Drained, or 1 and ½ cups Cooked Lentils)

14 ounces Canned Chopped Tomato ((400g))

½ cup Vegetable Stock ((120ml))

14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)

¼ cup Peanut Butter ((63g))

2 cups Fresh Basil ((40g))

2 Tablespoons Coconut Sugar (or Light Brown Sugar)

Sea Salt and Black Pepper (To Taste)

Basmati Rice

Fresh Basil

Crushed Peanuts

Add the olive oil to a pot along with the chopped onion, garlic, ginger, red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
Add the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
Add in the peanut butter and stir in until melted.
Add in the fresh basil and stir in until wilted.
Add the coconut sugar and salt and pepper to taste.
Serve over basmati rice and top with crushed peanuts and fresh basil.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 51 weeks ago

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