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Lentil Curry Stuffed Sweet Potatoes | Lemons and Basil
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4 from 1 vote

Vegan Lentil Curry Stuffed Sweet Potatoes

These Vegan Lentil Curry Stuffed Sweet Potatoes make for a great weeknight meal - easy to make and full of flavor, yet hearty and healthy!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Indian
Keyword: curry, lentils, sweet potatoes, vegan
Servings: 6
Author: Kaylee Pauley

Ingredients

  • 6 medium sweet potatoes washed
  • 3/4 cup dry lentils
  • cups water
  • ½ tablespoon coconut oil
  • 1 cup sweet onion finely diced
  • 2 garlic cloves minced
  • 1 cup red bell pepper finely diced
  • 1 cup tomatoes finely chopped
  • ¾ cup tomato sauce
  • ½ cup almond milk
  • 1 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Top with fresh cilantro and serve with tortilla chips {optional}

Instructions

  • Preheat oven to 400 degrees, wash sweet potatoes and prick multiple times with fork all over. Add to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
  • While sweet potatoes cook, add ¾ cups lentils to sauce pan with 1½ cups water, cover with lid and bring to boil, then simmer until cooked through. {Cook according to length of time on packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.} Remove from heat once cooked.
  • Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3-5 minutes, add chopped bell pepper and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
  • Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
  • Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
  • Top each sweet potato with 1/6 lentil curry mixture. Garnish with fresh herbs, serve hot.