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A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups of vegetable broth to a simmer in a medium saucepan.

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  • Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.

  • Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.

  • Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Cook's Note:

You can use jasmine rice instead of basmati as well.

Nutrition Facts

504 calories; protein 15.6g; carbohydrates 67.4g; fat 21.4g; sodium 1028.7mg. Full Nutrition
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