Easy Pumpkin Tofu Curry with Coconut Milk
A creamy, fragrant vegan curry with pumpkin purée, coconut milk, tofu, sweet potato, broccoli, and cauliflower. It is cozy, nourishing, and well suited for weeknight meal prep.
Indian · DinnerPlan this recipe
Sweet Potato Lentil Curry with Spinach
A cozy one-pot vegetarian curry with tender red lentils, sweet potatoes, warming spices, coconut milk, and fresh spinach. It is pantry-friendly, nourishing, and ideal for meal prep.
4
Servings
55 min
Cook time
838
Calories
22 g
Protein
Ingredients
17 itemsServings
- chopped into cubes
2 pcs Sweet Potatoes 
240 g Rice- rinsed
180 g Red lentils - minced
3 cloves Garlic - diced
80 g Onions - red, diced, optional
1 pcs Bell peppers - full-fat
400 ml Coconut milk - chopped
120 g Spinach Leaves - divided
3 tbsp Grapeseed oil 
1 tbsp Ground Ginger- ground
1 tsp Ground turmeric - optional, to taste
½ tsp Cayenne pepper - mild
1 tbsp Curry powder - or to taste
½ tsp Salt - optional, wedges
Lime - optional, leaves
Fresh cilantro - optional, leaves
Fresh mint
Required equipment
- Stovetop
Instructions
17 steps- 1
Chop
2 pcs Sweet Potatoes into small cubes. - 2
Dice
80 g Onions and 1 pcs Bell peppers, mince 3 cloves Garlic, rinse 180 g Red lentils, and chop 120 g Spinach Leaves. - 3
Heat
2 tbsp Grapeseed oil in a large skillet over medium-high heat. - 4
Add
Sweet Potatoes and cook, stirring occasionally, until browned. - 5
Move
Sweet Potatoes to one side of the pan and reduce the heat to medium-low. - 6
Add
2 tbsp Grapeseed oil, Onions, and Bell peppers. - 7
Cook, stirring occasionally, until
Onions is soft and translucent. - 8
Stir in minced
Garlic, 1 tbsp Ground Ginger, 1 tbsp Curry powder, 1 tsp Ground turmeric, and ½ tsp Cayenne pepper. - 9
Cook until fragrant.
- 10
Add
180 g Red lentils with enough water to cover them. Then bring to a boil over high heat. Add ½ tsp Salt. - 11
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until
Red lentils are tender. - 12
Stir in
400 ml Coconut milk. - 13
Simmer, stirring occasionally, until the liquid is reduced and
Red lentils are creamy. Stir more often near the end to prevent sticking. - 14
Stir in
120 g Spinach Leaves. - 15
Cook until
Spinach Leaves is wilted. - 16
Turn off the heat and adjust the seasoning to taste.
- 17
Serve with cooked
Rice, Lime, Fresh cilantro, and Fresh mint if desired.
Nutrition per servingCalculated from the ingredients used at 4 servings.
838
Kcal
22 g
Protein
100 g
Carbohydrates
35 g
Fat
Recipe details
Published
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