SWEET POTATO, LENTIL & CHICKPEA CURRY
Serves 4-6
30
minutesThis protein-packed vegan meal is big on nutrition and flavor. Lentils, chickpeas, spinach and nut butter – they all make an appearance here and add to the layers of flavor, texture and goodness. We deliver big curry boosts with Garlic Curry Powder and Curry Paste. Serve up a big, warm bowl of comfort.
Ingredients
2 shallots, finely chopped
1 -inch fresh ginger, grated
2 garlic cloves, grated
2 sweet potatoes, peeled and cubed
1 Tbl Garlic Curry Powder
3 curry paste, adding more or less to taste
3 -4 cups low-sodium vegetable broth or water
3/4 cup French Green Lentils
1 Tbl miso
1 Tbl low sodium soy sauce
1 Tbl creamy peanut butter
1 -14 ounce can full fat coconut milk
2 cups baby spinach
juice from 1 lime
1/3 cup fresh cilantro, chopped plus more for serving cooked basmati rice for serving
Crispy Chickpeas for serving
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft.
- Add the ginger, garlic, Curry Powder and sweet potatoes. Cook until fragrant, about 2 minutes. Stir in the curry paste. Cook another minute.
- Add the 3 cups broth, lentils, miso, soy sauce and peanut butter. Bring to a boil. Reduce to a simmer. Cover and simmer 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
- When the lentils are cooked, stir in the coconut milk, spinach and lime juice. Cook 5 minutes. Adjust the consistency with broth. Remove from the heat and add the cilantro.
- To serve, divide the rice among bowls and ladle the curry over top. Top with Crispy Chickpeas and cilantro.
