Curries scared me for a long time. Then I actually tried a recipe I found on Pinterest that seemed super easy, and it was amazing. I was hooked. I’ve made quite a few different versions since that first easy and delicious one. Some have been better than others. All have different methods of preparation. But they all seemed to have the same simple base: veggies, coconut milk, spices, and usually a protein.
For this simple dish, I used a homemade curry spice mix (from Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life). Any curry spice or even red curry paste would work okay here. I’ve built up a bit of a tolerance to the heat of the spices so I use quite a bit, but start small and taste and add more as you go if you haven’t ventured into curries before.
- 1 c sweet potato, diced
- 2 T coconut oil
- 1 c eggplant, diced
- 1 c squash, diced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1-2 T curry powder
- 1 T tomato paste
- 1 c coconut milk
- 1/2 c vegetable stock
- 1 c cooked lentils
- 2 c cooked rice
- 1 T green onion
- Fill a saucepan with water and bring to a boil. Cook sweet potatoes until almost tender, about 6-8 minutes.
- Heat coconut oil in a large skillet over medium-low heat. Add eggplant and squash. Season with salt and pepper. Saute for 5 minutes. Add sweet potatoes, garlic, and ginger. Stir and continue to cook until veggies are translucent and starting to brown.
- Deglaze pan with vegetable stock. Add curry powder, tomato paste, and coconut milk and stir to combine. Let simmer for 10 minutes.
- Add lentils and adjust seasonings as necessary. The curry will thicken up quite a bit as the lentils absorb some of the milk.
- Serve over rice and garnish with green onion.
Per serving: 495 kcal, 49 g carbs, 30 g fat, 11 g protein, 507 mg sodium, 7 g sugar
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