An easy, filling and flavorful vegan one pot meal!
This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest! Do you all cook with curry powder much? I didn’t start using it until a few years ago and now I can’t get enough of it. I think I’d pretty much eat anything if it had curry in it 🙂
And, it happens to go really well with quinoa, lentils and sweet potato, which happen to be a few of my favorite foods!
This meal is kinda in-between a stew and a quinoa bowl. It’s all cooked together with some creamy delicious coconut milk and veggie broth, but all the liquid is absorbed so it’s not quite a soup. It’s also a really comforting meal, but I’m hoping the one-potness of it makes it acceptable for summer too 🙂
These days, my favorite meals are ones I can just throw into a pot, stir a few times and then viola, dinner is ready! They’re easy, don’t require much work or attention and they’re pretty tasty too!
Print
One Pot Coconut Curry Quinoa Lentil & Sweet Potatoes
Prep Time: 15 mins- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
Yield: 4
Category: Dinner, One Pot, Vegan, Gluten Free
Print Recipe
Pin RecipeDescription
An easy and filling vegan one pot meal!
Ingredients
- 4 cups small diced sweet potato
- 1 cup quinoa, rinsed
- 1 cup brown lentils
- 1/2 yellow onion, diced
- 1 (15 ounce) can coconut milk
- 3 1/2 cups vegetable broth
- 2 teaspoons curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground corriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- Optional garnish: chopped cashews, fresh cilantro
Instructions
- Add all ingredients to a large pot and stir until combined. Bring mixture to a boil, reduce to a simmer and simmer until liquid has absorbed and quinoa, lentils and sweet potato are cooked through, 50-60 minutes.
- Garnish with chopped cashews and fresh cilantro, if desired.
Notes
Makes 4 healthy sized portions, but could probably also feed 6 people with smaller portions. Nutritional information is for 4 servings.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 367
- Sugar: 7
- Sodium: 1622
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 66 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 g
This recipe is easy and delicious! I made it exactly following the recipe (I chose to use full fat coconut milk for a richer flavor) and it is perfect. You’re right, it isn’t the prettiest meal I’ve ever seen, LOL, but it is so tasty and healthy, and it is so nourishing and nutritious that I feel great about eating it.
Yah! That is so nice to hear, Katie! I like using the full fat coconut milk too 🙂 So glad you liked it!
Hi Izzy. I made this dish last night for my lunch today. It is delicious! Never thought lentils and coconut milk would make such a great combination. Mine does not look fluffy and light like yours. It looks dark and mushy but I don’t mind. The taste is there. I do not like sweet potatoe so I did not add it. Love one pot recipies. Keep them coming!
I’m so glad you liked it, Rosy! Coconut milk is one of my favorite ingredients to cook with and makes everything taste rich and delicious! I love one pot recipes too! 🙂
Why do some of the tastiest meals have to be the ugliest?? haha Regardless this curry sounds SO good!!
love your recipe, but look @ the sodium content is it 1,622 per serving? I used no salt veg,broth, almond milk, 1/4 tsp.of salt,and even my kids like it, thank you so much, keep the coming.
Hi Marcy, I use another site to calculate the nutritional information so it’s hard to say what kind of broth they pulled. I’m so glad you and your kids liked it! My one year old loves it 🙂
Made this for a friend’s pot luck dinner after their wedding. It was delicious and the pot was completely gone! My first experience with you. I’m moving back to a healthier way of eating. Do you have any ideas for substitutions on the tomato based and pepper products (enchilada sauce, etc.) as I don’t eat nightshades.
Thanks so much for all your creativity.
That is so great to hear, Jean! I’m so glad that everyone liked it! It’s not quite the same but I like to do a lot of pestos or cashew based cheese sauces instead of red sauce. They’re easy to make and I like them even more than red sauce! I also have a pumpkin enchilada sauce that you might like! (you can search for it at the top of the page) 🙂
This was absolutely delicious! Thank you for sharing it. Wondering how it freezes?
Excited to try new recipes from your site. 🙂
Thanks!
★★★★★
Thanks, Carrie! I’m so glad you enjoyed it! It’s one of my favorites 🙂 I haven’t frozen it myself, but I don’t see why it wouldn’t freeze well!
Excellent! I made this today and my husband and I really enjoyed it. Tasty and healthy.
★★★★★
Yah! That’s great to hear, Andrea! So glad you both liked it 🙂
Can this be done in the crockpot?
Hi Carlene, Yes, I think it can easily be done in a crockpot, but I have never tested it that way so I don’t have any info on cook time or temps. I’m hoping to try it out soon though and will update the recipe with directions once I do 🙂