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5 from 1 vote
sweet potato kale curry
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Vegan Red Lentil, Sweet Potato Kale Curry {Gluten-Free}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A comforting hearty bowl of vegan red lentil, sweet potato kale curry is perfect on a cold night. Gluten-Free too. Just brimming with flavor.

Course: Dinner
Cuisine: Asian, Healthy, Vegan
Servings: 4
Calories: 552 kcal
Author: Vicky Berman
Ingredients
  • 1 cup diced onion 1/2 of a large onion
  • 4 cloves garlic minced
  • 1/2 jalepeno deseeded, diced
  • 1 tablespoon diced ginger
  • 1 tablespoon olive oil
  • 1 large sweet potato (about 2 and 1/2 cups diced)
  • 2 cups vegetable broth
  • 1 cup red lentils sorted through and rinsed
  • 4 ounces baby kale
  • 1 cup canned chickpeas rinsed and drained
  • to garnish: chopped scallions cilantro and thai chili sauce
  • 1 1/2 cups brown rice cooked according to package directions
Instructions
  1. Heat pot over medium heat add olive oil. Cook onion for a few minutes until translucent. Add jalapeno, garlic, ginger and cook for a few minutes.
  2. Add sweet potatoes, cook for a few minutes.
  3. Add two cups vegetable broth, bring to a boil, cook for a few minutes.
  4. Add red lentils, and cook until red lentils are cooked through (about 6-10 minutes)
  5. Add half of the mixture to a blender and puree until smooth. Return to the pot.
  6. Add baby kale and cook until just wilted, a couple minutes.
  7. Served over brown rice, topped with chickpeas and garnished with scallions, cilantro, and extra thai chili sauce.
Nutrition Facts
Vegan Red Lentil, Sweet Potato Kale Curry {Gluten-Free}
Amount Per Serving
Calories 552 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 620mg27%
Potassium 998mg29%
Carbohydrates 102g34%
Fiber 19g79%
Sugar 5g6%
Protein 21g42%
Vitamin A 7730IU155%
Vitamin C 42.7mg52%
Calcium 130mg13%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.