Tuck into these Curried Lentil Stuffed Sweet Potatoes – an easy vegan meal packed with deep complex flavours! Great for a midweek meal or Meatless Monday!
I eat sweet potato all the time, but it’s only recently I’ve started to eat baked sweet potatoes! Don’t know why I didn’t start baking them whole earlier!
Well, better late than never right?!
So today I’m bringing you this recipe for curried lentil stuffed sweet potatoes! This meal is easy to make and even though it takes some time to make it as the potatoes take about one hour to bake, it’s worth the wait!
For these curried lentil stuffed sweet potatoes I used puy lentils, as they’re my favourite lentil to use! Just love the flavour and that they stay firm after they’re cooked!
And they are also so pretty to look at, like small little pebbles!
The curried lentils are pretty similar to an indian dal, so if that’s your jam, then these creamy curried lentils are right up your alley!
These curried lentils are spicy and deep in flavour which complements the sweetness of the sweet potatoes beautifully. And if you’re sensitive to heat, it’s no problem as it’s not a particularly spicy dish and you can omit the chili if you wish. I like to top this with fresh chilis, but then I am quite the chili fiend! 🙂
These lentil stuffed sweet potatoes are gluten free and vegan, making it a perfect meal for a dinner party! Top with fresh coriander, a drizzle of coconut milk and some chili if you want it more spicy! Serve with a mixed leafy salad on the side and the meal is complete!
A flavourful vegan and gluten free meal! Perfect for a midweek night meal!
- 65 g / 1/3 cup uncooked puy lentils
- red onion, sliced
- 1 tsp turmeric
- 1 tsp coriander
- 0.5 tsp cumin
- 1 tsp garam masala
- 1 tsp minced garlic
- 1 tsp minced ginger
- 0.5 red chili
- 200 ml coconut milk
- 100 g spinach
- 2 sweet potatoes (about 250-300 g each)
- Salt and pepper to taste
- Coriander (cilantro)
- coconut milk
- chopped fresh chili
Preheat the oven to 225°C.
Prick the sweet potatoes with a fork and place in the oven. Bake for 1 h, or until soft.
Cook the lentils according to instructions.
Heat a large frying pan with a little bit of coconut oil. Add the onions and sauté for a minute. Add the spices and cook for a minute or so, or until fragrant.
Add the garlic, ginger and chili, and cook for a minute or two. Then pour in the coconut milk and simmer on a low heat for 10 minutes. Add the spinach and cooked lentils and simmer for another 10 minutes. Add more water if it gets too thick then add salt and pepper to taste.
Once the potatoes are cooked, cut it open and press it gently on the side with the help of a clean kitchen cloth (so you don't burn your fingers!)
Divide the curried lentils over the sweet potato and top with fresh coriander, a drizzle of coconut milk and chopped fresh chili!