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Coconut Lentil and Sweet Potato Korma

Course: Dinner, Main Course
Cuisine: Indian, Vegan, WFPB
Keyword: vegan sweet potato lentil 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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