Vegan Red Lentil Sweet Potato Curry

45 minServes 4

A creamy coconut curry with red lentils, sweet potato, and fresh basil; vegan and naturally sweet.

prepPick over and rinse red lentils
120 g red lentils	Cook lentils 13–15 min until al dente					Stir in cooked lentils, bring to rolling boil	Add basil, simmer a few minutes until flavors meld
600 ml water (for cooking lentils)
1 teaspoon neutral oil	Heat oil, cook onion 4 min until translucent	Add garlic, ginger & curry paste, cook 1–2 min	Add vegetables & sweet potato, mix well	Add coconut milk, water, salt, sugar, cayenne, lime zest & juice	Cover, cook 10 min until sweet potatoes tender
180 g onion, coarsely chopped
4 cloves garlic, finely chopped
1 cm fresh ginger, peeled and minced
3 tablespoons red curry paste
300 g sweet potatoes, cubed
1–2 cups / 150–300 g assorted vegetables (peppers, zucchini, broccoli, or mix)
400 ml can full-fat coconut milk
180 ml water (for the curry)
1 teaspoon salt
1½ tablespoons raw sugar or other sweetener
¼ teaspoon cayenne
Zest of 1 lime
1 teaspoon fresh lime or lemon juice
15 g loosely packed fresh Thai basil or sweet basil

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