Description
This Indian Red Lentil Dal (Masoor Dal) with sweet potatoes, fragrant spices and creamy coconut milk is one of my favorite vegan weeknight dinner recipes. It only takes about 45 minutes to make a big batch and tastes even better the next day as leftovers!
Ingredients
Scale
- 3 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 tbsp minced garlic (2 cloves)
- 2 tbsp minced fresh ginger
- 3 cups of diced sweet potato
- 1 1/2 tbsp curry powder
- 1/2 tbsp coconut sugar
- 1 tsp fine grain kosher salt
- 1 tsp ground turmeric
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne
- 2 cups red lentils
- 4 cups vegetable broth
- 1 14 oz can diced tomatoes (we used no salt added)
- 1 14 oz can full fat coconut milk
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Add oil to a large pot over medium heat. Add onion and sauté for 5-6 minutes, until it starts to soften. Add garlic and ginger and cook, stirring frequently, for 3-4 minutes.
- Add sweet potatoes and cook for 5 minutes. Add red lentils and all spices and stir well to coat vegetables.
- Add vegetable broth, tomatoes, and coconut milk. Stir well and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the lentils and sweet potatoes are tender and the stew has thickened.
- Serve with cooked white or brown rice, naan or roti. Top with fresh cilantro. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 Bowl with rice
- Calories: 568
- Sugar: 8.7 g
- Sodium: 955.1 mg
- Fat: 22.9 g
- Carbohydrates: 76.6 g
- Fiber: 11.3 g
- Protein: 19.9 g
