Sweet Potato and Coconut Lentil Curry (Vegan)

Ingredients

• 3 cups vegetable broth
• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 tablespoons garam masala
• 2 tablespoons minced garlic, divided
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon minced fresh ginger root
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1 cup dried lentils
• 1 medium sweet potato, cubed
• 1 teaspoon cayenne pepper, or more to taste
• 1 (15 ounce) can coconut milk, shaken
• 3 cups cooked basmati rice
• 1 tablespoon chopped fresh cilantro

Step 1

Bring 3 cups of vegetable broth to a gentle simmer in a medium saucepan. While that’s heating up, warm some coconut oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it’s soft and translucent, which should take about 5 minutes. Sprinkle in the tikka masala seasoning and stir it around for a minute to release the flavors. Then add the garlic, cooking just until you can smell its aroma—be careful not to let it burn.

Step 2

Stir in the tomatoes, grated ginger, turmeric, and a pinch of salt. Let everything cook together for about 5 minutes, stirring occasionally. Now add the lentils, diced sweet potato, a dash of cayenne pepper, and pour in the hot vegetable broth. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer gently. Give it a stir every now and then to stop anything from sticking, and cook until the lentils and sweet potatoes are tender—this should take around 40 minutes.

Step 3

Once everything is nicely cooked, pour in the coconut milk and stir it through. Warm it back up just until it’s simmering, then take the pot off the heat. Serve the curry over some rice and sprinkle fresh cilantro on top for a bright finish.