Vegan Red Lentil Sweet Potato Curry

veganricha.com

Laura Jean

½ cup ( 90 g) red lentils picked over, rinsed, and drained

3¼ cups ( 768.91 ml) water ,divided

1 teaspoon organic safflower or other neutral oil

¾ cup ( 120 g) coarsely chopped onion

4 cloves garlic finely chopped

1 /2 inch ( 1 cm knob) fresh ginger, peeled and minced or grated ½-inch [1cm]

3 tbsp ( 3 tablespoons ) red curry paste

2 cups ( 266 g) cubed sweet potatoes

1 to 2 cups ( 91 g) assorted veggies such as peppers, or zucchini, broccoli or a mix

13.5 oz ( 1 can) can full-fat coconut milk

1 teaspoon salt

1½ tbsp ( 1½ tablespoons) raw sugar or other sweetener

¼ teaspoon cayenne

Zest of 1 lime

1 teaspoon fresh lime or lemon juice

½ cup ( 12 g) loosely packed fresh Thai basil or sweet basil

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer