This 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.
Time: 30 min
Serves 4-6Rating
/rating_off.png "1 Star")
Loading...| Garlic Extra Virgin Olive Oil | |
| 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 |
| 1. | Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. |
| 2. | Add the ginger, garlic, Curry Powder and sweet potatoes. Cook until fragrant, about 2 minutes. Stir in the curry paste. Cook another minute. |
| 3. | 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. |
| 4. | 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. |
| 5. | To serve, divide the rice among bowls and ladle the curry over top. Top with Crispy Chickpeas and cilantro. |
Leave a Reply