Spicy Peanut Vegetable Curry with Sweet Potato and Lentils (Plant-based & Gluten-free)

I’m happy to say I’m getting more comfortable with this new plant-based lifestyle even though it isn’t always easy. One of the most challenging things about it is discovering new and creative recipes to make. Luckily, I’ve been able to find many recipes online either via Pinterest or Youtube – but especially on Youtube because that’s where I discovered my favourite plant-based chef, Tish Wonders. Her recipes are so easy to follow, they’re wholesome and look delicious. Also, her diet is very similar to mine because she eats plant-based whole foods. Yes, there is a difference between plant-based whole foods and vegan. Vegan typically includes mock meats, cheeses, soy-based products and can include a lot of junk foods :S. Then you have plant-based which is based on a whole food diet such as vegetables, fruits, seeds, nuts and all around earth grown foods.

This weekend I set out to recreate one of Tish’s recipes and chose her Spicy Peanut Vegetable Curry recipe.

Check the video below for the full recipe:

I thought this would be great to try out seeing as how I’ve never cooked with peanut butter before. I just imagined how good it could taste combining sweet, heat and a hint of peanut butter. Plus, how else would I know what I like if I never try it? The only way I’m going to survive eating plant-based is if I continuously try new things, play around with different herbs and spices and get creative with my meals.

Following Tish’s recipe and substituting where needed, I decided to make a spicy red lentil, sweet potato, and peanut curry and paired it with quinoa.

Ingredients:

1 small sweet potato
1 cup of red lentils
1 white onion
3 garlic cloves, finely chopped
3 cm piece ginger
Coconut oil (for cooking)
1 tsp. curry powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. oregano
1 tbsp. red chilli flakes
Salt to taste
1 large tomato, chopped
1 tsp. brown sugar
1 c water
2 tbsp organic peanut butter
Handful of fresh coriander, thinly diced

Directions:

1. Finely chop the onion and garlic – set aside. Heat a small pot with water and add lentils once it’s boiled for about 10 to 15 minutes (or when lentils become tender). In a separate pot with boiling water, add the peeled sweet potato for around 10 to 15 minutes on medium heat. Once lentils and potato are cooked (pierce with a fork if it falls apart it’s done) drain the water and set aside.
2. Heat a pot to medium-high and add coconut oil, chopped onion, garlic, ginger and cook until translucent (about 2 to 5 minutes). Add all dried spices to the pot and stir to combine for another minute. Add chopped tomatoes with water and lower heat to a low bubble and cover for 8 to 10 minutes.
3. Add peanut butter to the pot and stir until it has melted completely. While the pot is simmering, add the sweet potatoes and lentils, stir to combine and cover with lid for anywhere between 15 to 20 minutes. (If you’d like your sauce thicker, mash the potatoes into the peanut curry sauce. It’ll add a sweeter flavour and create a thicker consistency.)
4. Remove from heat and garnish the curry sauce with fresh coriander and serve.