Sweet Potato Curry

 This #vegan curry is SO tasty! I used a massaman curry paste as a base and it made the flavours pop! I absolutely LOVE curries, and having delicious light, but creamy curries like this one is just magical! 

Ingredients: 

1 brown onion, diced
3 tbsp Massaman curry paste 
1 cup red lentils, uncooked 
4 medium sweet potatoes 
1 cup coconut milk 
1 cup broccoli florrets
1 tbsp olive oil
2 cups baby spinach 
1L of vegetable stock 
Pinch of salt 
Juice of 1/2 lemon 

Directions: 

  1. In a large deep pot, add olive oil to the pot and heat over medium to high heat.
  2. Add onion to the pot and cook for 2-3 minutes or until onion becomes translucent. 
  3. Add massaman curry paste and cook for a further 2 minutes. 
  4. Add sweet potatoes and lentils and heat through, around 1 minute. 
  5. Add stock and coconut milk and simmer for 20 minutes.
  6. Add broccoli and then cook for a further 10 minutes or until sweet potato is cooked through.
  7. Add spinach and leave to wilt for 2-3 minutes.
  8. Serve on a bed os basmati rice.  

2 comments

  • How many servings does this recipe make?

    Robyn
  • Is this recipe gluten free as well as vegan?

    Melinda

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