VEGAN SWEET POTATO CURRY

This vegan sweet potato curry has got us pretty excited around these parts. The past week we’ve been testing it and then shooting it so we’ve been eating a lot of curry. And it’s been totally divine!

Serve the curry with some more fresh basil, crushed peanuts and either on its own or over some basmati rice, or if you’d like it a little lighter, then serve it over cauliflower rice.

We used coconut milk (the full fat version) for this vegan sweet potato curry, but you could use coconut cream if you wanted to make it even richer, or a light coconut milk if you wanted to make it lighter.

INGREDIENTS

• 1 Tbsp Olive Oil
• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 tsp Minced Ginger
• 1 Tbsp Red Curry Paste*
• 1/4 tsp Cayenne Pepper
• 1 tsp Paprika
• 1 tsp Turmeric
• 4 Large Sweet Potatoes (~2.6lb/1200g) – (Peeled and Chopped)
• 1 15oz (425g) Can Lentils (Drained)
• 1 15oz (425g) Can Chopped Tomato
• 1/2 cup (120ml) Vegetable Stock
• 1 14oz (400ml) Can Coconut Milk*
• 1/4 cup (63g) Peanut Butter
• 2 cups (40g) Fresh Basil
• 2 Tbsp Coconut Sugar (or Brown Sugar)
• Sea Salt and Black Pepper (To Taste)

For Serving:

• Basmati Rice or Cauliflower Rice
• Fresh Basil
• Crushed Peanuts

INSTRUCTIONS

1. Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
2. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
3. Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
4. Add in the peanut butter and stir in until melted.
5. Add in the fresh basil and stir in until wilted.
6. Add the coconut sugar or brown sugar and salt and pepper to taste.
7. Serve over basmati rice or cauliflower rice and top with some crushed peanuts and fresh basil.

Recipe Adapted : VEGAN SWEET POTATO CURRY @ lovingitvegan