Sweet Potato Lentil Curry (Vegan)

Name: Sweet Potato Lentil Curry (Vegan)
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: Olive oil (1 tbsp); Large yellow onion, diced; 5 garlic cloves, minced; Inch ginger, minced; 1/2 tbsp Dried cilantro,; 1 tbsp Powdered cumin,; 1/2 tbsp Garam Masala,; 1/2 tsp West Indian curry powder,; 1/4 tsp Turmeric,; Red pepper flakes (as desired); Diced tomato (16oz can); Coconut cream (16oz can); 3 sweet potatoes, peeled and diced; Red lentils (1 cup); Water (1 cup)

Lynne Cohen @lynnenova

Vegan recipe by JoJo with prep by Lynne. Really fast in the instapot, great fiber and protein from lentils, filling and delicious with naan.

Lynne Cohen @lynnenova

Vegan recipe by JoJo with prep by Lynne. Really fast in the instapot, great fiber and protein from lentils, filling and delicious with naan.

Saved

Ingredients

30 mins

6 servings

Aromatics
Olive oil (1 tbsp)
Large yellow onion, diced
5garlic cloves, minced
Inchginger, minced
Spices
1/2 tbspDried cilantro,
1 tbspPowdered cumin,
1/2 tbspGaram Masala,
1/2 tspWest Indian curry powder,
1/4 tspTurmeric,
Red pepper flakes (as desired)
Main
Diced tomato (16oz can)
Coconut cream (16oz can)
3sweet potatoes, peeled and diced
Red lentils (1 cup)
Water (1 cup)

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Steps

30 mins

1

Sweat onion with the olive oil. When translucent, add ginger and garlic. Cook for 30 seconds
2

Add spices, as well as salt and black pepper. Allow to bloom (10 secs) while mixing it evenly in, stirring continuosly. Add diced tomato and stir.
3

Add coconut cream & sweet potato and stir to combine. Taste for salt, adjust as needed.
4

Add 1 cup lentils and 1 cup water. Stovetop: bring to boil, drop heat and cover, simmer until done (35-45?). Instapot: add lid, set for high 2 mins. Release pressure and serve with Naan.