Coconut Sweet Potato Curry / Easy Vegan Lentil Dal
Coconut Sweet Potato Curry | Easy Vegan Lentil Dal
If you are looking for the tastiest no meat dinner or an easier way to eat vegan or cheap eats that taste as good as (if not better) the restaurant food, your search ends here! This Coconut sweet potato curry ticks all those boxes.
I'm also going to share my favourite inexpensive protein and the secret to making it taste incredible!
Coconut Sweet Potato Curry
Serves 4
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1 ½ cups red lentils
2 large sweet potatoes, peeled and chopped (about 625 g)
5 cups water
1 tablespoon curry powder
2 teaspoons ground ginger
1 ½ teaspoons salt
1 teaspoon turmeric (optional)
1 teaspoon ground cumin
¼ to 1 teaspoon chili flakes (optional)
¼ teaspoon cinnamon
400-mL can coconut milk
2 tablespoons fresh lime juice
Cooked rice, fresh cilantro and lime wedges (optional, for serving)
Combine the lentils, sweet potatoes and water in a large pot.
Stir in the curry powder, ginger, salt, turmeric, cumin, chili flakes and cinnamon. Bring to a boil, stirring often and watching carefully, since lentils have a tendency to boil over in the blink of an eye. Reduce the heat, cover and simmer very gently, stirring often, until the lentils and sweet potatoes are very soft, about 35 minutes.
Optional purée. Stir in the coconut milk and lime juice. Lentils are notoriously greedy about salt, so taste it to make sure there’s enough. Garnish with cilantro and a lime wedge if you like.
Make it ahead: Make the dal and cool it completely in the fridge. Divide into portions and freeze flat in freezer bags. Keep frozen for up to 3 months. Thaw overnight in the fridge before reheating gently and serving.
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