Serve this vegan, plant-based curry over cauliflower rice for a deliciously filling meal.
It’s hard to find simple, healthy weekday dinners. If you keep making the same meals over and over again, they’ll get boring. This type of rut can be enough to get someone to break their diet plan and order Take away rather than preparing a nutritious, homemade meal. Instead, change up your weekday routine with the incredible flavors in this high protein slow cooker sweet potato and lentil curry. It’s made from all vegan-friendly, plant-based ingredients, but is filling enough to please the meat-eaters in the family.
Curry powder versus curry paste
We use curry powder in this high protein slow cooker recipe for sweet potato and lentil curry for several reasons. For starters, it is storage-stable. Many curry pastes have to be refrigerated after opening and don’t last forever. Curry powder, on the other hand, can be kept on the spice shelf for at least a year. Many store-bought curry pastes also contain shellfish. You can use fish sauce or shrimp paste to add flavor to the curry. That’s not a problem if you’re on a Pesketarian diet, but it’s a no-go if you’re vegan or plant-based.
Curry powders bought in the store may vary in taste. Some are hotter than others, so you may prefer to make your own at home. The following ingredients combine to make a salt-free seasoning that contains just over three tablespoons of curry seasoning (a little more than you will need for this recipe). It’s not very spicy which we love, but you can always step up the cayenne pepper content to give it that extra kick. You can always double, triple or quadruple the recipe and save it for your favorite curry recipes.
Homemade curry powder spice
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 2 teaspoons of ground turmeric
- 1 teaspoon of ground ginger
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon of ground black pepper
Match this protein-wrapped slow cooker sweet potato and lentil curry
The base of the curry consists of red lentils, curry powder, vegetable broth and coconut milk. Add aromatic flavors like ginger, garlic and spring onions and it will create an unforgettable taste. From there we add sweet potatoes, carrots, and onions, but the vegetables can be varied depending on the taste buds and time of year.
Try adding tomatoes, eggplant, and zucchini to the mixture in the summer, or add broccoli and cauliflower in the winter. You can either trade them in for sweet potatoes and carrots, or add them as extra vegetables. Winter squash like pumpkin, acorn squash, or butternut squash are great additions if you want to make the protein-rich slow cooker sweet potato and lentil curry a little heartier.
Don’t be afraid to think outside the box. Almost every vegetable tastes good in this curry! You can even add raw vegetables to the bowls before serving, e.g. B. sliced radishes or crispy sugar snap peas. Remember that cooking the vegetables in the slow cooker will make the vegetables nice and soft. It is best to only use vegetables that you enjoy well cooked and soft. You can also add tender vegetables during the last hour of cooking so they don’t get too mushy.
- 1 yellow onion small, diced
- 2 Carrots medium, peeled and diced
- 1 lb sweet potato diced (approx. 4 cups)
- 1 teaspoon ginger chopped
- 1 tablespoon garlic chopped
- 1 green onion chopped
- 2 tablespoon Curry powder
- 3 cups Vegetable broth
- 1 Cup Red lenses
- 14th Ounces Coconut milk Canned
- fresh coriander for garnish
Place the onion, carrots, sweet potato, ginger, garlic, spring onion, curry powder, and vegetable stock in a large slow cooker. Stir to combine.
Cover and cook on low temperature (or 4 to 5 hours on high temperature) for 7 to 8 hours until the sweet potatoes are tender. Add the lentils during the last hour of cooking
Add the coconut milk and cook until the soup is warmed through. Add extra water or vegetable stock during this step if the mixture is too thick for your taste.
Garnish with fresh coriander. Serve over brown rice or diced cauliflower if desired.
SmartPoints (Freestyle): 9
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