If you’re looking for an easy and hearty vegetarian dinner, this curry is for you.
It comes from my friend Gena’s new book, Choosing Raw.
Many of you may already be familiar with Gena’s blog, which shares the same name as her book, but if you’re not, you’re missing out! Her blog is a fantastic resource for vegan living, but even if you’re like me and don’t follow a 100% vegan diet, I think most people will appreciate Gena’s commonsense approach to healthy eating.
In her book, Gena shares 125 recipes that show you how to make raw foods part of the way you eat. What I love about her approach is how she shares nourishing foods that require minimal food preparation, without any pressure to attempt an all-raw diet. (In fact, some of her recipes are cooked– like the one I’m sharing below.) Gena’s book also covers commonly asked questions about a vegan diet, and healthy eating in general, putting to rest some common myths and misconceptions with her scientifically sound perspective. Her writing and recipes have been a source of inspiration for me over the past several years, so I’m thrilled to see her finally in print!
Gena’s mouth-watering recipes like Burnt-Sugar Coconut Ice Cream, No-Bake Sunflower Oat Bars, and her Kale & White Bean Caesar Salad are sure to have you eating well, while enjoying every bite. We all know that eating more plant-based food is a step in the right direction, regardless of where you are coming from, so I hope you enjoy her recipes as much as I have!
Below you’ll find the recipe for Gena’s delicious vegan curry that Austin and I enjoyed for dinner last night– it’s delicious!
Easy Lentil, Sweet Potato & Coconut Curry (Vegan)
Reprinted with permission from Choosing Raw
1 1/2 tablespoons coconut oil
1 cup diced onion
1 cup dried red lentils (<–I used green lentils, which also worked!)
1 medium sweet potato, 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
1. Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, potato, carrot, and seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Season with salt and pepper, to taste, and serve warm. (We served ours over cooked quinoa.)
Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.
- 1½ tablespoons coconut oil
- 1 cup diced onion
- 1 cup dried red lentils (<--I used green lentils, which also worked!)
- 1 medium sweet potato, cut into 1-inch cubes
- 1 large carrot, sliced lengthwise and chopped
- ½ teaspoon ground turmeric
- 1 tablespoon mild curry powder
- 1 teaspoon ginger powder
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3½ cups vegetable broth or water
- ½ cup coconut milk
- Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
- Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
- Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.