Vegan Red Lentil Curry with Sweet Potato and Kale
It has been cold, grey and dreary over here in DC which has me craving all of the cozy meals. One of my favorite recipes to make in the winter is curry. I find myself making it at least once a week because it is delicious, cozy and nutrient dense. This Vegan Red Lentil Curry with Sweet Potato and Kale is my new favorite curry recipe.
This vegan curry is
- Easy to make
- Made in one pot
- Packed with healthy fats and protein
How do I make vegan red lentil curry?
This recipe is pretty easy to make and requires only one pot for minimal cleanup.
Here is how it is made:
- Cook up your onion, garlic, jalapeno and celery in a large pot.
- Add spices to toast.
- Add all remaining ingredients to your pot and simmer until cooked through.
- Fold in kale until wilted.
What do I need to make vegan red lentil curry?
- Mustard seeds
- Cumin seeds
- Curry powder
- Maple Syrup
- Rice wine vinegar
- Black pepper
- Coconut milk
- Vegetable broth
- Red lentils
- Sweet potato
Other cozy plant based recipes to try:
If you make this Vegan Red Lentil Curry with Sweet Potato and Kale please leave me a rating and review on this blog post! This is the best way to support me.
Make sure to tag me on instagram so I can repost you!
- 1 small onion - finely chopped
- 1 jalapeno - seeds removed and finely chopped
- 4 cloves garlic - minced
- 4 stalks celery - finely chopped
- 1 tsp mustard seeds (can sub ground but it will be less flavorful)
- 1 tsp cumin seeds (can sub ground but it will be less flavorful)
- 1 ½ tbsp curry powder
- 1 tsp turmeric
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- juice from ½ lime
- black pepper to taste
- 1 can full fat coconut milk
- 2 cups vegetable broth
- 1 cup dried red lentils
- 1 small sweet potato - diced into ¼ inch thick cubes
- 1 cup mint - finely chopped (can sub another herb but I love mint in this!)
- 1 bunch kale - finely chopped
- Heat oil in a large soup pot over low-medium heat. Add onions and cook for 5 minutes.
- Add garlic, jalapeno and celery to the pot. Cook for 5 more minutes, stirring occasionally to prevent sticking and adding more oil as needed.
- Add in cumin seeds and mustard seeds. Cook for 3 more minutes to toast the seeds. If you are using ground cumin and mustard you can skip this step.
- Add all other ingredients to the pot except for the kale. Stir to fully combine.
- Bring mixture to a simmer and cook for 15-20 minutes or until everything is cooked through.
- Stir kale into curry until fully wilted.
- Serve curry with your favorite sides and toppings. I went with quinoa and coconut yogurt.
This recipe is delicious! I love the way the mint tastes in the curry