Satay Sweet Potato Lentil Curry
Creamy, flavorful, and oh-so-comforting: you’ll love this satay sweet potato curry with hearty lentils! It’s ready in under 30 minutes and perfect for meal prep.
Ingredients
- 1 large yellow onion finely diced
- 5 garlic cloves minced
- 1 cup vegetable broth 240 ml
- 12 oz sweet potatoes 340 g, peeled, cubed
- 1 cup red lentils 190 g, dry
- 1- inch piece ginger grated
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tsp tomato paste
- 1 cup coconut milk 8 oz / 250 ml
- 6 cups baby spinach 180 g
- Cooked rice to serve
Toppings
- Lime or lemon
- Chopped peanuts
- Fresh coriander
Instructions
- Add the onion, garlic, and 2-3 tbsp of veggie broth into a large saucepan over medium heat. Sauté for a few minutes.
- Add the cubed sweet potatoes, lentils, and minced garlic. Mix to incorporate.
- In a separate small bowl, combine the curry paste, tomato sauce, soy sauce, and vegetable broth. Stir well, add to the pot and mix everything together.
- Let cook for 15 minutes over medium-low heat, then add peanut butter, coconut milk, and fresh baby spinach. Cook until the spinach is wilted and the mixture is fragrant.
- Serve with cooked rice and top with juiced lime or lemon, chopped peanuts, and fresh coriander!
Notes
- You can omit the spinach or replace it with another green vegetable.
- Feel free to add more peanut butter if wanted!
- Find more tips and swaps in the article above.
Nutrition
Calories: 341kcal | Carbohydrates: 41g | Protein: 12g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Sodium: 814mg | Fiber: 9g | Sugar: 9g