Coconut Lentil and Sweet Potato Korma
Servings: 6
Calories: 554kcal
Ingredients
- 2 Tbsp coconut oil OPTIONAL, or 1/4 cup vegetable broth
- 1 onion diced
- 3 cloves garlic minced
- Hot red chili such as bird’s eye or red Thai minced, to taste
- 3 sweet potatoes peeled and cut into medium chunks
- 1 Tbsp curry powder
- 1 Tbsp ground coriander
- 1 cinnamon stick
- 4 cups low-sodium vegetable broth
- 1 1/2 cups dried brown lentils
- 1 can coconut milk 3 Tbsp reserved for garnish if desired
- 1 can fire-roasted diced tomatoes
- 2 tsp tamari
- 1-2 tsp salt
- 4 cups baby spinach packed
- 1 lime juice of
- 1 cup brown rice cooked, 2-3 cups yield
- cilantro for serving
Instructions
- In a large pot, sauté onion, garlic, and chili in vegetable broth or coconut oil for 5 minutes. Add sweet potatoes, curry powder, coriander, and cinnamon, and cook for 2 minutes, until spices are fragrant. Stir in broth, lentils, coconut milk, tomatoes, tamari, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes, until the lentils and sweet potatoes are tender.
- Stir in spinach and lime juice. Serve in bowls with rice, garnish with cilantro.
Nutrition
Calories: 554kcal | Carbohydrates: 79g | Protein: 19g | Fat: 20g | Saturated Fat: 16g | Sodium: 1298mg | Potassium: 1085mg | Fiber: 20g | Sugar: 8g | Vitamin A: 11734IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 8mg
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