Curry is one of those Friday night dinners that feels like the perfect way to finish the week. We’re eating less meat these days, partially out of concern for the environment, and partially for health reasons. We always bake vegan due to allergies, but now we’re looking at developing more vegan main meals as well.
This Vegan Roasted Sweet Potato and Spinach Curry is a great dish – tasty, warming and fabulous with red and wild rice. Roasting the sweet potatoes really brings out the flavour. Wild rice is perfect with curry, both more flavourful than white rice and higher in protein and fibre so more filling as well. If you like a slightly thicker sauce reduce the broth by 1/4 cup.
Free From: Dairy, Eggs, Nuts, Gluten
Vegan Sweet Potato and Spinach Curry
Curry is such a warming, delicious and filling meal. Roasting the sweet potatoes enhances the flavour and adds real depth to the dish. We love our vegan curry, served with Red and Wild rice its a wonderful Friday night dinner.
- October 23, 2020
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Ingredients
- 1 cup Red Lentils
- 1 1/2 cans of Coconut Milk (about 600ml)
- 1/2 cup Coconut Cream
- 1 cup vegetable broth
- 2 sweet potatoes - cut into cubes and roasted
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 2 tsp ground Garam Masala
- 3 cloves crushed garlic
- 2 tsp ground Turmeric
- 1 inch piece of fresh ginger - grated
- 3 cups fresh spinach
- 1 onion, diced
Directions
- Step 1
- Peel and chop the sweet potato – heat the oven to 200°C, 400°F and roast for 20-25 minutes. Start with this, the timings of the dish mean that the potatoes should be ready when the sauce is finished. Turn the sweet potatoes part way through so they are roasted on all sides. They will be full of flavour with dark edges
- Step 2
- Fry the onion in a little olive oil until coloured. Add the spices, garlic and fresh ginger – fry for a few minutes
- Step 3
- Add the vegetable broth, coconut milk and coconut cream – stir to combine (I use a whisk to get rid of the lumps of coconut from the milk)
- Step 4
- Add in the lentils and simmer for 25 minutes until the lentils are soft and the sauce has thickened. Put on the red rice at the same time as the lentils, and simmer for 25 minutes.
- Step 5
- When the sauce is ready, add in the spinach and cook until wilted but not squidgy so maybe 2 or 3 minutes. Stir in the sweet potato and serve with the rice and yoghurt.
- Step 6
- This dish lasts well so you can reheat it the next day gently on the stove top.
