- 1 1/2 tablespoons coconut oil
- 1 cup diced onion
- 1 cup red lentils (dried, <--I used green lentils, which also worked!)
- 1 sweet potato (medium, cut into 1-inch cubes)
- 1 large carrot (sliced lengthwise and chopped)
- 1/2 teaspoon ground turmeric
- 1 tablespoon mild curry powder
- 1 teaspoon ginger powder
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 3 1/2 cups vegetable broth (or water)
- 1/2 cup coconut milk
PER SERVING *
|Calories350Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cheryle 3 days ago
Fantastic, loved it. Ate some the following day as a dip with toasted pumpkin and soy sourdough. I will make this often. Comfort food!!!
Angela 5 days ago
It is okay but you need to cut the potatoes smaller and let the lentils cook a bit longer
Zrinka Brajnović 7 days ago
Great taste! I would definitely make it again!
Boop 9 days ago
I love the flavor!! I added spinach and lime juice as well!
Flawless Extensions 10 days ago
Love it! Kids love it too!
Dave N. 12 days ago
Flavors were amazing! Served it with brown rice, which I won't do again, but definitely a repeat dish.
Celia De Boer 12 days ago
This was really delicious. I had read the comments so I only added half the stock but found it still to liquidy, next time I'll use less again we ended up straining some out. I only had tinned lentils so I used them and added some garlic, garam masala, extra curry powder and couldn't help but throw in some greens at the end with fresh brocollini, zuccuini and parsley. It was so yummy, we served it with a mix of ancient grains.
Sam 20 days ago
Wonderful- added a bit of garlic, used a fairly large sweet potato and carrot, served over basmati rice, will definitely fix this often!
Katie Heidi 23 days ago
Fabulous! Would have again! Not spicy, so good for fussy eaters!
Muir 25 days ago
loved it, cant wait to make it again absolutely delicious.
Lisa A. 26 days ago
I made this last week and am making it again tonight. My daughter and I both enjoy it.. It is wonderful as is. However, I do like to add a tablespoon of Garam Masala to the spices. I also , squeezed lime over it and chopped cilantro to serve. It’s a keeper.
Tara 27 days ago
Hearty and delicious. I've made variations with different vegetables too. All great!
Ghazal Yaghoobimanesh 24 Aug
It got ready quickly and tasted great. very happy with the recipe.
Veggielou 19 Aug
Nice enough but a bit wetter than I normally go for so had to chuck some of the liquid (and flavor) to get the consistency I was looking for.
Cas 13 Aug
This was decent but needed more seasoning and came out a bit runny so I had to add some roux to thicken it up, so it probably would have worked with half as much stock.
Maddie K. 9 Aug
yum! added come cumin as well
Alessia S. 4 Aug
Really nice and easy to cook. Will be cooking this again on the weekend. Needs to be refrigerated very quickly after cooling though.
Ben 2 Aug
Best served over basmati rice.
Lalwani 17 Jul
I added red bell peppers and used green Thai curry paste... I also added roasted fennel seeds... this turned out so yum!
Shizu Mingo 16 Jul
My picky-eater husband liked it!
Vonne Monique 11 Jul
It was delicious. Making it again now.
Lindsay Crawford 7 Jul
It was easy and tasted okay but it was very bland. Needs more seasoning
Olivia 16 Jun
This was a great dish. So easy to make and very flavorful. The whole family asked for seconds!
Bevan 12 Jun
It was fabbo!,used grated root ginger instead of powder.
Adriana 7 Jun
This was delicious! I did make a few adjustments though. I used fresh crushed garlic and fresh ginger instead of ground. I also doubled the curry because I love curry! And I added green peas to give it more color! Also, I threw all ingredients in a crock pot and did not use coconut oil either for the sake of ease. Served it over steamed Jasmine rice. Very Yummy!!
Mathew Spry 30 May
Was very nice, simple to make. I didn’t have coconut oil at home but doubled on the coconut milk and slightly less stock. Used canned lentils instead of dry and worked really well
Jessica A. 29 May
Sooo delicious! I prefer regular potatoes to sweet potatoes as we tried both. Can’t wait to make this again!
Ornela 20 May
I love this. Just love. I just started to do vegan food and this seemed like a good start to go. I always loved veggies but now pushing myself to go deeper into veggies only world and cook healthier. Beautiful small portion for dinner and tomorrow’s lunch. Thank u and wish everyone happy cooking! ❤️
Hello 16 May
Yummy! Great recipe, easy to make and great for winter nights
Shareen G. 6 May
Really Yummly! I used fresh Ginger maybe a little too much but live and learn. :)